Quick & Tasty Bread, Butter and Black Garlic Pickles
Quicker & Better Bread, Butter and Black Garlic Pickles
Using an iSi siphon and NO2 infuses in minutes, not days.
•1# cucumber, sliced crosswise 1/8 inch thick
•1 small red onion, sliced very thin
•6 tablespoons kosher salt
•1 cup apple cider vinegar
•¾ cup sugar
•1 small jalapeño, seeded and diced
•1 Tablespoon New Bay “33”
•1 teaspoon Black Crack®
•1 teaspoon celery seeds
•1 teaspoon coriander seeds
•1 teaspoon ground turmeric
•1/2 teaspoon grated horseradish
In a large colander, toss the cucumber and onion with 4 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.
Meanwhile, in a large saucepan, combine the remaining 2 tablespoons of kosher salt with 2 cups of water and the vinegar, sugar, jalapeño, New Bay “33”, Black Crack®,celery seeds, coriander seeds, turmeric and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 4 cups. Adjust accordingly.
Transfer the cucumber and onion with the brine to the canister of a 1-quart iSi Gourmet Whip Plus siphon. Seal the siphon and charge it with two iSi cream (N20) cartridges according to the manufacturer's instructions. Shake the siphon to distribute the gas and refrigerate for 20 minutes.
Gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.
The pickles can be refrigerated in their brine for up to 2 weeks.
Recipe: 180912 Pickles, Obis One LLC