Make Your Own Pickles with Mark Zeitouni's Recipe
|Photos by Alex Broadwell|
According to Zeitouni, it's a long process, but one that's easy enough to do at home.
"It is something where you really can have fun with it and make your own combinations, nothing is really set in stone," he says. "You can make your own little spice blend and it's fun that way."
Now that Zeitouni has taught us the theory of pickling, it's time to put it into practice.
Lido's sous chef Vanessa Lane shows us how it's done, using Zeitouni's spicy dill pickle recipe (with pictures!). She makes about 20 pickles at a time, using Kirby cucumbers, but you can customize the recipe however you want.
20 Kirby cucumbers
1 horseradish root
8 cups vinegar
2 cups kosher salt, plus more for ice water mix
Pickling spices (you can use mustard seed, bay leaves, coriander, red pepper flakes, and fennel seed)
Several whole cloves of garlic and sprigs of fresh dill
A large bucket or jars for canning
Cut off the top and bottom ends of the cucumbers. Soak in salted ice water for four hours. This makes the cucumbers crispy.
Pour the brine into a large pot.
Heat the mixture at a simmer for five to ten minutes, then cool down to about 120 degrees. Add the rest of the jalapeño and horseradish juices.
Add whole cloves of garlic and fresh dill.
Before refrigerating, make sure the pickling mixture reaches room temperature. Then, store in the fridge for four days to a week.
After that, you've got yourself some pickles!