Master Class – Thomas Keller – Pickling

  • Allows summer vegetables to be used throughout the year
  • Because of the vinegar content, helps cut thru fat of things like steak and sausage/salami (gives contrast)
  • Pickling liquid
    • 2 parts water
    • 1 part vinegar
    • 1 part sugar
    • Everything weighed vs by volume
    • Bring this to a boil
    • Salt isn’t relevant in a pickling liquid
    • After boiling, dump the pickling liquid over the veggies up to top of container.
    • Make sure no air pockets
  • Color of vinegar depends on type of vegetables
  • Thyme, garlic and mustard seed are the base flavors (traditional)
    • Fennel, rosemary, bay leaves, cloves, allspice, pepper…anything you like
  • Vegetables
    • Size important but not critical
    • For things like onions leave the stem so leaves don’t come apart
  • Shelf life is long … at least 12 months in refrig
  • Can use the pickled veggies in a vinaigrette

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