[infobox bg=”bluelight” color=”black” opacity=”on” subtitle=”Basic Pickling: Week 2″]Adventures in Culinary School[/infobox]

I hated pickles growing up.  Like truly detested – from the sharp taste and overwhelming aroma to the distinct smell they left on the breath.  Even the big ones at Disneyland, the ones you buy for $5 a pickle, couldn’t change my mind.

Until 2 years ago, when suddenly I had this burning desire to try a pickle, my mouth salivating over the impending flavor of vinegar tang.  What happened to me?  Change in taste buds I suppose.  I hear it happens every 7 years.  That or some evil, pickle-loving force invaded my body and hasn’t left yet (please don’t leave).  Whatever the case, I’m a big fan of pickles and anything pickled these days so when Pickling and Preserve day rolled around at school I was super pumped to dive right in.

I’m currently a Level 1 student at the International Culinary Center (only 2 more days til Level 2, ah) and we’ve focused on the basics of cooking and technique throughout the first month.  It’s been the hardest 4 weeks of my life, and the most thrilling.  I love stepping foot into the kitchens everyday, attempting to delight Chef Veronica and Chef April with my creations.  But anyway, back to pickling…

We pickled a variety of veggies and they should be ready to come out of the fridge any day now.  The recipe from The International Culinary Center is below – I’d recommend letting them sit in brine for at least 10 days before sampling.  Enjoy!

Pickled Jardinière Vegetables

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]For the Vegetables:

1 large carrot, jardinière

1 seedless cucumber, peeled, jardinière

1 celery stalk, peeled, jardinière

1 turnip, jardinière

6 Shiitake mushrooms

1 Serrano chile, sliced and seeds reserved

3 sprigs fresh dill

For the Brine:

28 g salt

225 g sugar

700 mL cider vinegar

150 mL rice wine vinegar

235 mL water

1 bay leaf

1/2 t. coriander seeds

12 white peppercorns

1 clove garlic, crushed[/tab] [tab title=”Procedure”]1. Combine the ingredients for the brine, then bring the mixture to a boil.

2. Add the carrots, remove from heat and allow to cool.

3. When the mixture is cool, add the remaining vegetables, the dill, and the Serrano chile slices.

4. Pour the vegetables and the liquid in an airtight container for at least one week, or up to a month. [/tab] [/tabgroup]