I did an episode of Iron Chef two summers ago with a very talented chef named Joe Isidori. I got to eat approximately 15 courses of steak prepared by him and Bobby Flay. It was pure heaven. I just wish I could have distributed those meals out over a longer period of time… they had to roll me out on a cart.

Joe Isidori recently opened a new restaurant in Brooklyn called Arthur on Smith Street, check it out please.

The meal begins not with a plain ol’ basket of bread and butter but with a wooden box filled with the most heavenly exotic bread you’ve ever sunk your teeth into, and pad of butter soaking in a pool of honey.

It also begins with this, a 24 hour pickle.

The idea behind the 24 hour pickle is to soak your kirby cucumbers in the pickling liquid for a single day so that they have a fresh flavor, and crunchy cucumber texture, with a mild and refreshing tang. It’s the only way I want to eat pickles now.

So I’ve been making some for myself, one cucumber at a time, reusing the pickling liquid as needed. You don’t want to make a whole lot of cucumbers at once unless you plan to have a pickle feast for dinner. This pickle style is more a la minute.

I don’t know what his particular recipe is, but mine has been working out just great. If you like pickles, I think you should try fresh pickles. They are even better.

Here is my 24-hour pickle recipe for you to try next time you have kirby cucumbers in your midst. It’s refreshing way to start a meal.

What’s your favorite thing to pickle?

How many more times can I say pickle in this post?


Here are some other pickling recipes to try too if you’re feeling ambitious:

Pickled Turnips

Pickled Peppers

Pickled Swiss Chard Stems

Pickled Red Beet Eggs


“The 24-Hour Pickle”

Prep Time: 5 minutes

Total Time: 24 hours, 5 minutes

Yield: 1 large pickle

Save this liquid, reheat and use to make more pickles. You can also make a larger batch but keep in mind that it won't have the same fresh flavor and crunch unless they are consumed within 48 hours.


  • 2 cups water
  • 1 1/2 cups rice wine vinegar
  • 1 teaspoon mustard seed
  • 1 teaspoon fennel seed
  • 1 teaspoon caraway seeds
  • 1 tablespoon sugar
  • 2 tablespoons salt
  • 2 garlic cloves
  • 1 kirby cucumber


  1. Combine all the ingredients except the cucumber into a small saucepan and bring to a simmer. Turn off the heat and let cool until warm.
  2. Add the kirby cucumber to a quart sized mason jar and pour the liquid and spices into the jar, covering the cucumber. Seal with a lid and place in the refrigerator for 24 hours.
  3. Eat whole or cut into spears.

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