Recipe by Liz and Katie Button of Cúrate
(Prepare some pickles in advance so the kids can try them since the pickles have to sit over night. Alternatively, have different groups make different types and they can try them the following day)
Basic Pickling Liquid
Ingredients
- 1 cup rice vinegar
- 1 cup water
- 1/3 cup white wine vinegar
- 3 tablespoons sugar
- 2 teaspoons kosher salt
Mix ingredients together, and then proceed using one of the following recipes:
Pickled Cucumber Spears
Ingredients
- 4 Local Pickling Cucumbers, about 1 pound
- Quarter the cucumbers lengthwise, sprinkle with 1 teaspoon salt, let stand in bowl 1 hour.
- To 1 recipe of basic pickling liquid add:
- 2 cloves local garlic, peeled and halved
- 1/4 teaspoon dill seed
- 1 small dried or fresh red chile
- 1/4 teaspoon mustard seed
- 1 bay leaf
Instructions
- Bring pickling liquid and flavorings to simmer. Pour over cucumbers. Cool to room temp and refrigerate overnight before eating.
Bread and Butter Pickles
Ingredients
- 4 Local Pickling Cucumbers, about 1 pound
- Slice very thin, sprinkle with 1 1/2 teaspoons salt, let stand in colander 1 hour. Transfer to bowl.
- To 1/2 recipe of Basic Pickling Liquid add:
- 3 tablespoons sugar
- 1/2 teaspoon mustard seed
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground turmeric
Instructions
- Bring pickling liquid and flavorings to simmer. Pour over cucumbers. Cool to room temp and refrigerate overnight before eating.
Tools
2 butane or electric burners
2 saucepans
Measuring cups and measuring spoons
4 Small bowls or large liquid measuring cups
Stirring spoons
Tongs
5-6 cutting boards
6-7 knives
Tasting cups/bowls
20-25 forks
Hand sanitizer
Paper towels
Gloves