Wednesday, November 7, 2012

In a Pickle




If you are like me and had to toss out virtually every item of food in your refrigerator because of the hurricane, it may be time to restock and even stay home and do a little cooking. I thought I would share this quick and easy recipe for homemade pickles from the Mile End Cookbook by Rae and Noah Bernamoff. The Bernamoffs will be speaking here on November 28 about their popular Brooklyn deli and their favorite dishes. I can’t wait to see what they recommend for Hanukkah. …

Quick Cucumber Pickles
Makes 8 ounces or 4

1 cup Diamond Crystal kosher salt
2/3 cup sugar
2 teaspoons freshly ground black pepper
4 teaspoons ground coriander
1 garlic clove, grated
½ English cucumber (about 8 ounces), skin on, sliced very thin, ideally on a mandoline.

Mix the dry ingredients in a bowl. Toss the cucumber with 1 tablespoon plus 1 teaspoon of the spice mixture (save the rest; it will keep for months at room temperature). Let sit 10 minutes before serving.

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