Signature Kitchen Suite Refrigerator Dill Pickles
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Ingredients
- 3 pickling cucumbers, each about 4 inches in length, sliced, cut into cylinders or spears
- ¼ cup sweet yellow onion, sliced
- ¼ cup mustard flowers, cleaned
- 4-6 sprigs fresh dill (pickling dill with fresh seeds if available)
- ½ cup apple cider vinegar (champagne or white wine vinegar can be substituted)
- ½ cup water
- 2 cloves garlic, smashed
- 1 ½ teaspoons kosher salt
- ½ teaspoon granulated sugar
- ¼ teaspoon whole black peppercorns
- ¼ teaspoon whole yellow or black mustard seeds
- 1/8 teaspoon turmeric powder
- A pinch crushed red pepper flakes
This variation and any creation you come up with at home can all be made using the same basic instructions as the SKS Dill Pickles.
- 3 pickling cucumbers, each about 4 inches in length, sliced, cut into cylinders or spears
- ½ cup sliced scallions
- 1 small carrot, julienned or thinly sliced
- ½ cup rice wine vinegar (champagne or white wine vinegar can be substitute)
- ½ cup water
- 1 tablespoon soy sauce
- 2 cloves garlic, smashed
- 1 ½ teaspoons kosher salt
- 1 teaspoon granulated sugar
- ¼ teaspoon whole black peppercorns
- 1 each, star anise
- 1 small nub chopped ginger, minced
- ½ teaspoon dried Korean chili
- Dash fish sauce (optional)
Method
Wash and dry jar well. Fill the jar with the cucumbers, onion, mustard flowers and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
In a small pot, quickly heat the vinegar, water, garlic, and all spices to a simmer and whisk to dissolve salt and sugar. Cool the brine down to room temperature and fill the jar so everything is covered with brine.
Close the lid tightly and refrigerate for 24-36 hours before eating.
Chef's Favorite Variation: Kimchee Refrigerator Pickles
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
This variation and any creation you come up with at home can all be made using the same basic instructions as the SKS Dill Pickles.
Ingredients
- 3 pickling cucumbers, each about 4 inches in length, sliced, cut into cylinders or spears
- ½ cup sliced scallions
- 1 small carrot, julienned or thinly sliced
- ½ cup rice wine vinegar (champagne or white wine vinegar can be substitute)
- ½ cup water
- 1 tablespoon soy sauce
- 2 cloves garlic, smashed
- 1 ½ teaspoons kosher salt
- 1 teaspoon granulated sugar
- ¼ teaspoon whole black peppercorns
- 1 each, star anise
- 1 small nub chopped ginger, minced
- ½ teaspoon dried Korean chili
- Dash fish sauce (optional)