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:
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
- 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.
- 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.
- Eat whole or cut into spears.