The combination of spices, sugar and cider vinegar in this pickling recipe can be used to pickle a variety of vegetables, like cucumbers carrots or beets. Give it a try! This recipe comes from the executive chef at Levi’s Stadium, with ingredients grown on the stadium’s rooftop, the Faithful Farm.
Ingredients
SERVINGS: 4 (16-ounce) Ball Mason jars (These jars are great for presentation and refrigerator storage.)
- 6 cups thinly sliced (unpeeled) cucumbers
- 2 cups sliced red onion
- 1½ cups turbinado sugar (aka Sugar In The Raw)
- 1½ cups cider vinegar
- ½ teaspoon kosher salt or sea salt
- ½ teaspoon mustard seed
- ½ teaspoon Szechuan peppercorns
- ½ teaspoon celery seed
- ½ teaspoon ground turmeric
- ½ teaspoon ground cloves
Preparation
Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan, bring to a boil. Cook and stir until the sugar begins to dissolve. Remove from heat and pour over the cucumber mixture; rapidly cool. Cover tightly and refrigerate for at least 24 hours, 2 days is preferred.
About this recipe
Recipe shared by Executive Chef Jon T. Severson at Levi’s Stadium featured in Fall Harvest 2018 Issue
