Pickling and preserving is the name of the game at Cured in San Antonio, Texas. According to chef Steve McHugh, “a classic cucumber pickle is a great place to start your pickling adventure. Pickling liquid is basically seasoned vinegar-don’t discard it when you’re done with the pickles; have fun using it in recipes.”
“Always rinse your cucumbers, as this will eliminate any mold spores that could possibly ruin your finished product. Don’t use cucumbers that have been coated with wax—it will inhibit the vinegar from creating a proper pickle. Always use cucumbers as close to harvest as possible. Lastly, firmer cucumbers are better-that’s why I prefer the small, firm, and nubby pickling varieties of cucumber. Avoid any that have blemishes or have become soft.”
