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 24-Hour Pickle:
Watch my video on how to make a universal pickle recipe and be sure to subscribe for more Modern Pioneering tips.
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:
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“The 24-Hour Pickle”
- 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.