Saturday, November 14, 2015

Feast Your Eyes: Spicy southern pickles from Ocean Market

(c) Caren West PR
Mmmm, spicy pickles! I’m basically obsessed with any and all pickled veggies, so when someone offers to share their recipe for the best spicy southern pickles ever, you know I’m in!

ChefShane McIntosh of Ocean Market and Ocean Catering Company has done just that, and since today is National Pickle Appreciation Day (yes, that exists), I’m sharing his recipe with you.

By the way, you can also buy these tasty beauties at Ocean Market, which is located downtown and also has delicious lunch offerings – think paninis, giant salads and savory and sweet crepes.
(c) Caren West PR

The perfect pickle recipe: Chef Shane’s spicy southern pickles  

Fills up 12 1-quart mason jars

   About 40 pickling cucumbers, cut in spears and soaked in water over night 
   1 gal water
   6 cups cider vinegar
   6 cups white vinegar
   1 cup pickling salt
   1/2 cup sugar
   3 yellow onions, chunked
   36 cloves fresh garlic
   12 bay leaves
   1/4 cup mustard seed
   1/2 cup black peppercorns
   24 south Indian round chili
   1 bunch dill

   Bring water, vinegars, salt and sugar to a boil to dissolve; let cool
   Wash mason jars in dish washer (or by hand) and let dry
   Layer spices and garnish in mason jars
   Strain water from cucumbers and place in bucket
   Pour hot liquid over cucumbers, leaving 1/4 inch of space at top of jar
   Cover with lid and tighten band
   Line large stock pot with mason jars. Fill with water until over the top of jars and bring to a boil. Let boil for 8-10 minutes and turn off heat. The jars should come down to room temperature naturally.
   Remove jars from water and let cool
   Wait for 2-3 weeks and enjoy. Pickles can be stored unrefrigerated on pantry shelf until opened.

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