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Getting Pickled

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Getting Pickled
Photos by Tim Hussey

ANYTHING AND EVERYTHING CAN GO IN VINEGAR

Pickles don’t get the credit they deserve. They are often relegated to a supporting role: an afterthought during cocktail hour, in a small bowl passed around the table during Sunday supper, casually layered in a sandwich for lunch. With their sharp taste and crisp texture, why are they not the star of the dish?

Rather than thinking of the pickle as second tier, consider it a different type of headliner–one that can be made at home with selective spices and a unique blend of flavors. Forget buying them at the grocery store. With so many easy recipes and tricks, homemade pickles are the way to go.

We asked chef Kevin Johnson of the Grocery in Charleston, South Carolina, to share a few tips for pickling at home. He suggests you let the cucumbers sit in a bowl with plenty of ice and water–this draws out their water and makes them crunchier. He also suggests you turn the jars over after their final sealing to create a stronger vacuum, which leads to a fresher taste.

Pickled Radishes
From Kevin Johnson of the Grocery, Charleston, South Carolina

Mentioned in this post:
Tim Hussey, Kevin Johnson