BACON
Yield: about 9 lb (4.3 kg)
INGREDIENTS
U.S.
METRIC
Whole pork belly, skin (rind) on, about 10 lb (4.8 kg)
1
1
Prague Powder #1
0.8 oz
24 g
Sugar
3 oz
90 g
Kosher salt
4 oz
120 g
Supplies
Hickory (fabrication type and amount as specified by the smoker manufacturer)
PROCEDURE
DAY 1: CURE APPLICATION
Refrigerate up to 2 weeks or freeze up to 3 months. Remove rind before slicing.
VARIATIONS
PEPPERED BACON
Between steps 14 and 15 press ½ oz (15 g) cracked black peppercorns in an even layer all over the flesh side of the bacon.
SUGAR-CURED BACON
Replace the granulated sugar with 8 oz (240 g) brown sugar.
HONEY-CURED BACON
Replace the granulated sugar with 16 fl oz (500 mL) full-flavored dark honey.
MAPLE-CURED BACON
Replace the granulated sugar with 8 oz (240 g) maple sugar. Replace the hickory with maple wood.
Yield: about 9 lb (4.3 kg)
INGREDIENTS
U.S.
METRIC
Whole pork belly, skin (rind) on, about 10 lb (4.8 kg)
1
1
Prague Powder #1
0.8 oz
24 g
Sugar
3 oz
90 g
Kosher salt
4 oz
120 g
Supplies
Hickory (fabrication type and amount as specified by the smoker manufacturer)
PROCEDURE
DAY 1: CURE APPLICATION
- 1. Weigh the pork belly. If its weight is more or less than 10 lb (4.8 kg), adjust the formula for the curing compound ingredients accordingly.
- 2. Cut the belly in half widthwise.
- 3. Mix the Prague Powder, sugar, and salt to make the curing compound.
- 4. Rub the curing compound onto all surfaces of the pork belly.
- 5. Place one half of the belly skin-side down in a 4-in. (10-cm) half-hotel pan. Place the other half of the pork belly skin-side-up on top of the other half.
- 6. Wrap the pan tight with plastic film and place it in the refrigerator.
- 7. Allow to cure for 8 days, overhauling (turning) every 2 days.
- 8. Remove the pork bellies from the pan and rinse them thoroughly under cool water.
- 9. Using a bacon hook, hang the pork bellies in the refrigerator over a drip pan for 24 hours.
- 10. Place the wood in a container, cover it with tap water, weight the wood to submerge it, and soak it at least 24 hours.
- 11. Place the soaked wood in the smoker, set the temperature to 180°F (82°C), and wait for a full build of smoke.
- 12. Hang the pork bellies in the smoker, or place them on racks, skin-side down, in the smoker.
- 13. Smoke the bellies 2–3 hours, or to an internal temperature of 165°F (73°C).
- 14. Remove the bacon from the smoker and cool it to room temperature by hanging or on a rack set over a drip pan.
- 15. Wrap each slab of bacon in butcher paper or parchment and refrigerate.
Refrigerate up to 2 weeks or freeze up to 3 months. Remove rind before slicing.
VARIATIONS
PEPPERED BACON
Between steps 14 and 15 press ½ oz (15 g) cracked black peppercorns in an even layer all over the flesh side of the bacon.
SUGAR-CURED BACON
Replace the granulated sugar with 8 oz (240 g) brown sugar.
HONEY-CURED BACON
Replace the granulated sugar with 16 fl oz (500 mL) full-flavored dark honey.
MAPLE-CURED BACON
Replace the granulated sugar with 8 oz (240 g) maple sugar. Replace the hickory with maple wood.
CONFIT DE CANARD DUCK CONFIT [kon-FEE duh kan-AHR]Yield: 6 duck legs, 8 oz (240 g) each about 36 oz (1 kg) boneless, skinless meat
INGREDIENTS
U.S.
METRIC
Kosher salt
1 oz
30 g
Minced garlic
¼ oz
7 g
Quatre Épices (p. 519)
2 tbsp
30 mL
Dried thyme
1 tsp
5 mL
Ground bay leaf
¼ tsp
1 mL
Duck legs, 12 oz (360 g) each
6
6
Rendered poultry fat and/or pork lard
1½ qt
1.5 L
PROCEDURE
Please refer to the Procedure for Making Confit (p. 458) for additional information and photos.
DAY 1: FABRICATION AND CURE APPLICATION
Refrigerate undisturbed up to 3 weeks. After the fat seal is disturbed, hold refrigerated up to 5 days longer.
INGREDIENTS
U.S.
METRIC
Kosher salt
1 oz
30 g
Minced garlic
¼ oz
7 g
Quatre Épices (p. 519)
2 tbsp
30 mL
Dried thyme
1 tsp
5 mL
Ground bay leaf
¼ tsp
1 mL
Duck legs, 12 oz (360 g) each
6
6
Rendered poultry fat and/or pork lard
1½ qt
1.5 L
PROCEDURE
Please refer to the Procedure for Making Confit (p. 458) for additional information and photos.
DAY 1: FABRICATION AND CURE APPLICATION
- 1. To make the curing compound, place the salt, garlic, spices, thyme, and bay leaf in a small mortar or spice grinder and grind to a powdery paste.
- 2. Trim excess fat and ragged skin tags from the duck legs. Chop off the knuckle of each leg in a clean cut, leaving no bone chips.
- 3. Wash the duck legs and blot them dry.
- 4. Coat the duck legs with the curing compound and massage it in thoroughly.
- 5. Place the duck legs in a freshly sanitized, nonreactive container. Place a layer of plastic film on them and weight them with another hotel pan.
- 6. Place the pan in the refrigerator and cure the duck legs 48 hours.
- 7. Preheat an oven or food warmer unit to 180°F (82°C).
- 8. Rinse the duck legs under cool running water and blot them dry.
- 9. Melt the fat over low heat.
- 10. Place the duck legs in a saucepan or deep hotel pan just large enough to hold them and the melted fat. Ladle the melted fat over the duck legs, making sure they are completely submerged. Heat quickly to 200°F (93°C).
- 11. Place the pan in the oven or warming unit and cook the duck legs below the simmer about 6 hours. When done, the meat will have shrunk significantly and the drumstick bone will be exposed. The meat will be very tender and give no resistance to a knife inserted in it.
- 12. Open-pan cool the confit and fat to room temperature.
- 13. Transfer the confit and fat to a freshly sanitized container. (If cooked in a hotel pan, refrigerate in the pan.)
- 14. When the confit and fat are completely cold, cover the container.
- 15. Allow the confit to mellow in the refrigerator 1 week.
Refrigerate undisturbed up to 3 weeks. After the fat seal is disturbed, hold refrigerated up to 5 days longer.
RILLETTES DE TOURS PORK SPREAD AS MADE IN TOURS [ree-YET duh TOOR]Yield: about 2 lb (1 kg), 5 c (1¼ L)
Portions: 8
Portion size: 5 fl oz (150 mL)
INGREDIENTS
U.S.
METRIC
Pork butt
2½ lb
1.2 kg
Pork belly (rind removed)
½ lb
240 g
Kosher salt
1 tbsp
15 mL
Quatre Épices (p. 535)
1 tbsp
15 mL
Dried thyme
1 tsp
5 mL
Dried tarragon
2 tsp
10 mL
Bay leaves
4
4
Peeled garlic cloves, crushed
½ oz
15 g
White Poultry Stock ( p. 709 )
1 qt
1 L
Pork lard, preferably artisan quality
4 oz
120 g
Onion, whole or in one piece
6 oz
180 g
Pork lard, melted and cooled
8 oz
240 g
–or–
White Poultry Aspic for Coating (p. 644), cooled to a syrupy texture
16 oz
480 g
Flat-leaf parsley pluches (optional)
8
8
PROCEDURE
DAY 1: FABRICATION AND PRE-SEASONING
Refrigerate lard-sealed rillettes up to 2 weeks or freeze up to 1 month. Refrigerate aspic-sealed rillettes up to 5 days.
Portions: 8
Portion size: 5 fl oz (150 mL)
INGREDIENTS
U.S.
METRIC
Pork butt
2½ lb
1.2 kg
Pork belly (rind removed)
½ lb
240 g
Kosher salt
1 tbsp
15 mL
Quatre Épices (p. 535)
1 tbsp
15 mL
Dried thyme
1 tsp
5 mL
Dried tarragon
2 tsp
10 mL
Bay leaves
4
4
Peeled garlic cloves, crushed
½ oz
15 g
White Poultry Stock ( p. 709 )
1 qt
1 L
Pork lard, preferably artisan quality
4 oz
120 g
Onion, whole or in one piece
6 oz
180 g
Pork lard, melted and cooled
8 oz
240 g
–or–
White Poultry Aspic for Coating (p. 644), cooled to a syrupy texture
16 oz
480 g
Flat-leaf parsley pluches (optional)
8
8
PROCEDURE
DAY 1: FABRICATION AND PRE-SEASONING
- 1. Cut the pork butt into 1½-in. (4-cm) cubes. Cut the pork belly into ½-in. (1-cm) cubes.
- 2. Blanch the meats:
- a. Place the pork butt and belly in a large pan and cover them with cold water.
- b. Place the pan on a stove burner and bring the water just under the boil.
- c. Immediately pour the pork and water into a colander set in a food prep sink.
- d. Rinse the pork under cold running water and blot dry.
- 3. Mix together the salt, spices, thyme, tarragon, and bay leaves.
- 4. Toss the dry spice mix and the garlic with the pork.
- 5. Place the pork in a plastic bag or covered container and refrigerate 24 hours.
- 6. Preheat a standard oven or food warming unit to 275°F (135°C).
- 7. Place the pork in a heavy pan just large enough to hold it comfortably. Add the stock, onion, and half the lard.
- 8. Place the pan on a stove burner and quickly bring the stock to the simmer. Taste the stock and add salt as needed to make the liquid taste slightly saltier than you would season a soup.
- 9. Transfer the pan to the oven or food warmer. Cook the pork under the simmer 4–5 hours. Check at 1-hour intervals and, if necessary, add enough boiling water to keep the pork submerged. When done, the meat will be fork-tender.
- 10. Open-pan cool the pork and broth to room temperature. (For fastest cooling, set the pan in an ice bain-marie.)
- 11. Refrigerate the pan for several hours, or until all of the fat has risen to the surface.
- 12. Break a hole in the fat at one side of the pan to release the broth. Pour the broth into a sauté pan. Pack the fat into a measuring cup and allow it to warm to room temperature. Remove and discard the onion, garlic, and bay leaves.
- 13. Reduce the broth over high heat to ½ cup (120 mL). Cool it to room temperature.
- 14. Wearing food-service gloves, pull the pork apart into short shreds. Measure the pork’s volume. You should have close to 4½ cups (4.5 mL) tightly packed pork.
- 15. Place the pork in the bowl of a mixer fitted with the paddle attachment. Add ½ cup (120 mL) room-temperature fat. On low speed, mix the pork and fat while adding the cooled broth in a thin stream.
- 16. Taste and correct the seasoning if necessary.
- 17. Pack the rillettes into 8 freshly sanitized 6-oz (180-mL) ramekins or into a freshly sanitized 1½-qt (1.5-L) stoneware crock. Refrigerate until cold.
- 18. Seal the rillettes with cooled melted lard or aspic. If using aspic, place a parsley pluche on the surface of each serving and seal with more aspic.
- 19. Allow the rillettes to mellow in the refrigerator 2 days.
Refrigerate lard-sealed rillettes up to 2 weeks or freeze up to 1 month. Refrigerate aspic-sealed rillettes up to 5 days.
DUCK “PROSCIUTTO”Yield: about 1 lb (450 g) EP
Portions: 10
Portion size: 1½ oz (45 g)
INGREDIENTS
U.S.
METRIC
Moulard duck breast halves, skin on
1 ½ lb (2 pieces)
675 g (2 pieces)
Kosher salt
1 lb
450 g
Juniper berries
10
10
Black peppercorns
1 tbsp
15 mL
Bay leaves, chopped coarse
2
2
Whole peeled garlic cloves
1 oz
30 g
Chopped fresh sage leaves
½ oz
15 g
PROCEDURE
DAY 1: FABRICATION AND CURE APPLICATION
Refrigerate up to 3 weeks.
Portions: 10
Portion size: 1½ oz (45 g)
INGREDIENTS
U.S.
METRIC
Moulard duck breast halves, skin on
1 ½ lb (2 pieces)
675 g (2 pieces)
Kosher salt
1 lb
450 g
Juniper berries
10
10
Black peppercorns
1 tbsp
15 mL
Bay leaves, chopped coarse
2
2
Whole peeled garlic cloves
1 oz
30 g
Chopped fresh sage leaves
½ oz
15 g
PROCEDURE
DAY 1: FABRICATION AND CURE APPLICATION
- 1. Trim the edges of the duck skin so it is even with the meat. Using a very sharp knife, score the skin of the duck breasts in a ⅛-in. (0.33-cm) cross-hatch pattern. Do not cut into the meat.
- 2. Pour half the salt into a sixth-hotel pan or other nonreactive container just large enough to hold theduck breast halves in one layer. Smooth the salt into an even layer.
- 3. Place the duck breasts on the salt at least ½ in. (2 cm) apart and cover them with the remaining salt. Place another sixth-pan on top and press the pans together. Place the pans in the refrigerator.
- 4. Allow the duck breasts to cure in the refrigerator for 36 hours.
- 5. Remove the duck breasts from the salt and rinse them thoroughly under cold water. Blot them dry.
- 6. Place the remaining ingredients in a small mortar and grind to a rough powder.
- 7. Evenly coat the duck breasts with the seasoning powder and massage it in.
- 8. Wrap each duck breast in a single layer of cheesecloth and tie the ends with kitchen string. Make a loop at one end of each packet so you are able to hang it.
- 9. Hang the duck breasts in the refrigerator, preferably in front of the circulation fan, for 10 days.
- 10. Unwrap one of the duck breasts and check the cure by squeezing it. The duck breast should feel firm throughout. (If the center still feels squishy, rewrap the duck breast and continue to air-dry for several more days.)
- 11. Wrap the duck breasts in butcher paper and place them in a loosely closed plastic bag.
Refrigerate up to 3 weeks.
ALSATIAN-STYLE HOT-SMOKED PORK LOINYield: about 4½ lb (2 kg)
INGREDIENTS
U.S.
METRIC
Distilled water
1 gal
4 l
Prague Powder #1
1¼ oz
37 g
Sugar
8 oz
240 g
Kosher salt
12 oz
360 g
Juniper berries, crushed
1 oz
30 g
Black peppercorns
½ oz
15 g
Fresh sage
½ oz
15 g
Fresh thyme
½ oz
15 g
Thinly sliced onion
6 oz
180 g
Crushed garlic
1 oz
30 g
Boneless pork loin, fat and silverskin on
5 lb
2 kg
Gewürztraminer or other fruity, floral-scented wine
25 fl oz
750 mL
Supplies
Oak wood (fabrication type and amount as specified by the smoker manufacturer)
PROCEDURE
DAY 1: BRINE APPLICATION AND PENETRATION
- 1. To make the brine, place the distilled water, Prague Powder, sugar, salt, juniper berries, pepper, sage thyme, onion, and garlic in a large stainless-steel pan. Bring the liquid to a simmer to dissolve the salt and sugar. Cool to room temperature and then refrigerate until cold.
- 2. Score the pork loin: Using a sharp boning knife, cut a ¼-in. (0.5-cm) cross-hatch pattern through the fat and silverskin and extending ⅛ in. (0.33 cm) into the meat beneath them. (Refer to page 257.)
- 3. Place the pork loin in heavy-duty 2-gal (8-L) plastic bag and place it in a large bowl. Pour the brine into the bag and seal it. Weight the pork loin with a plate to keep it submerged. Place it in the refrigerator.
- 4. Cure in the refrigerator for 72 hours.
- 5. Remove the pork loin from the brine and rinse it thoroughly under cool water. Blot it dry.
- 6. Check the cure by cutting a slit into the center. If the cure is complete, the color and texture of the flesh will be the same throughout. If the cure is not complete, continue curing for another day.
- 7. Place the pork loin in another plastic bag and place it in a bowl. Pour the wine into the bag, seal, and weight it. Make sure the pork is completely surrounded by the wine.
- 8. Remove the pork from the wine and blot it dry.
- 9. Place the pork on a rack set over a drip pan. Place in the refrigerator, preferably near the circulation fan.
- 10. Air-dry, uncovered, 24 hours.
- 11. Place the wood in a container, cover it with tap water, weight the wood to submerge it, and soak at least 24 hours.
- 12. Place the soaked wood in the smoker, set the temperature to 180°F (82°C), and wait for a full build of smoke.
- 13. Place the pork, fat-side up, on the smoker rack.
- 14. Smoke the pork loin 2–3 hours, or to an internal temperature of 155°F (68°C).
- 15. Remove the pork loin from the smoker and cool it to room temperature on a rack set over a drip pan.
- 16. Wrap the pork loin in butcher paper or parchment.
Refrigerate up to 2 weeks.
VARIATIONSCANADIAN BACONOmit the juniper and onion from the brine. Replace the pork loin with pork loin eye. Reduce the curing time to 48 hours. Omit the wine. Replace the oak with maple. Reduce the smoking time to 2 hours.
SMOKED PORK CHOPSPrepare Canadian bacon, but replace the pork loin eye with eight 7-oz (200-g) center-cut rib pork chops. Reduce the curing time to 24 hours. Reduce the smoking time to 1 hour.
PANCETTA (pahn-CHET-tah)ITALIAN UNSMOKED BACONYield: 2 rolls, about 4 ½ lb (2.25 kg) each
INGREDIENTS
U.S.
METRIC
Whole pork belly, skin on
1 (10 lb)
1 (5 kg)
Kosher salt
8 oz
240 g
Granulated sugar
1 oz
30 g
Light brown sugar
1 oz
30 g
Cracked black pepper
2 oz
60 g
Juniper berries, crushed
½ oz
15 g
Large bay leaves, crushed
7
7
Dried thyme leaves
1 tsp
5 mL
Crushed dried rosemary leaves
1 tsp
5 mL
Large cloves garlic, pushed through a press or crushed
2 oz
60 g
Prague Powder #1
¼ oz
7 g
PROCEDURE
DAY 1: FABRICATION AND CURE APPLICATION
Refrigerate up to 2 weeks, or freeze up to 3 months.
INGREDIENTS
U.S.
METRIC
Whole pork belly, skin on
1 (10 lb)
1 (5 kg)
Kosher salt
8 oz
240 g
Granulated sugar
1 oz
30 g
Light brown sugar
1 oz
30 g
Cracked black pepper
2 oz
60 g
Juniper berries, crushed
½ oz
15 g
Large bay leaves, crushed
7
7
Dried thyme leaves
1 tsp
5 mL
Crushed dried rosemary leaves
1 tsp
5 mL
Large cloves garlic, pushed through a press or crushed
2 oz
60 g
Prague Powder #1
¼ oz
7 g
PROCEDURE
DAY 1: FABRICATION AND CURE APPLICATION
- 1. Using a long, flexible knife, remove the rind (skin) from the pork belly.
- 2. Using a meat mallet, flatten the thicker parts of the belly to make it as even in thickness as possible.
- 3. Cut the pork belly in half widthwise.
- 3. Mix the remaining ingredients to make the dry cure compound.
- 4. Apply an even coating of the dry cure compound to the entire surface of each pork belly half. Massage the compound into the meat.
- 5. Place the meat in a hotel pan or plastic curing tub and cover it tight with plastic film or a lid. Place the pan in the refrigerator.
- 6. Refrigerate the pork belly for 10 days. Overhaul every 2 days by turning the belly over. Wrap with fresh plastic film each time.
- 7. Rinse the pork belly pieces under cool water and blot dry with a clean towel.
- 8. Starting at a short end, roll each belly half into a tight cylinder and, using kitchen string, secure it with a butcher’s truss.
- 9. Hang the pancetta rolls in the refrigerator in front of the circulation fan. Place a drip pan underneath.
- 10. Allow the pancetta rolls to air-dry undisturbed for 2 weeks.
- 11. Cut the pancetta rolls down from their position in the refrigerator and wrap them in butcher paper or parchment. Place the wrapped pancetta in a plastic bag for storage. The pancetta is now ready to be sliced and pan-fried or used in pasta or other preparations.
Refrigerate up to 2 weeks, or freeze up to 3 months.
JEWISH CORNED BEEFYield: about 4 lb (2 kg) EP
INGREDIENTS
U.S.
METRIC
Brine
Distilled or filtered water
1 gal
4 L
Kosher salt
8 oz
240 g
Light brown sugar
2 oz
60 g
Light corn syrup
3 oz
90 g
Mixed pickling spices (p. 414)
1½ oz
45 g
Prague Powder #1
½ oz
15 g
Beef brisket, first or second cut
6 lb
3 kg
Whole peeled garlic cloves
2 oz
60 g
Thinly sliced onion
6 oz
180 g
Thinly sliced carrot
3 oz
90 g
Thinly sliced celery
3 oz
90 g
Whole peeled garlic cloves, smashed
1½ oz
45 g
Mixed pickling spices (p. 414)
½ oz
15 g
PROCEDURE
DAY 1: FABRICATION AND CURE APPLICATION
Refrigerate up to 2 weeks.
FINISHING
INGREDIENTS
U.S.
METRIC
Brine
Distilled or filtered water
1 gal
4 L
Kosher salt
8 oz
240 g
Light brown sugar
2 oz
60 g
Light corn syrup
3 oz
90 g
Mixed pickling spices (p. 414)
1½ oz
45 g
Prague Powder #1
½ oz
15 g
Beef brisket, first or second cut
6 lb
3 kg
Whole peeled garlic cloves
2 oz
60 g
Thinly sliced onion
6 oz
180 g
Thinly sliced carrot
3 oz
90 g
Thinly sliced celery
3 oz
90 g
Whole peeled garlic cloves, smashed
1½ oz
45 g
Mixed pickling spices (p. 414)
½ oz
15 g
PROCEDURE
DAY 1: FABRICATION AND CURE APPLICATION
- 1. Sanitize all equipment that will come into contact with the brine or the meat.
- 2. Combine the water, salt, brown sugar, corn syrup, first quantity of pickling spices, and Prague Powder #1 in a nonreactive pan. Stir well and bring to the boil to dissolve the salt and sugar. Cool to room temperature and then refrigerate until cold.
- 3. Trim away all but ½ in. (1 cm) of surface fat from the meat. Weigh the meat.
- 4. Chop the first quantity of garlic and place it in a blender. Place a strainer across the top of the blender and strain in just enough cold brine to release the blades. Purée the garlic to a smooth paste, then strain in more brine to make a pourable liquid. Re-blend, then pour the garlic liquid back into the brine. Stir well.
- 5. Weigh out enough brine to equal 10% of the weight of the meat.
- 6. Inject the meat evenly with the weighed brine.
- 7. Place the meat in a nonreactive pan or curing tub just large enough to hold it and the remaining brine. Place a flat, nonreactive plate or lid on the meat to hold it submerged. Cover the container and place it in the refrigerator.
- 8. Allow the meat to cure in the brine for 5 days.
- 9. Remove the meat from the brine and rinse it thoroughly in cool water.
- 10. Place the meat on a rack set over a hotel pan and refrigerate it, uncovered, for 24 hours.
- 11. Place the onion, carrots, celery, second quantity of garlic cloves and pickling spice, and corned beef in a nonreactive pan and add enough water to cover the meat. Bring to a simmer and poach the meat about 2 hours, or until it is fork tender. (The corned beef is now ready for hot service. However, for most garde manger uses it will be served at room temperature or cold.)
- 12. Remove the corned beef to a nonreactive storage container and pour enough broth over it to cover it completely. Open-pan cool the corned beef in its broth. Cover and refrigerate the corned beef as soon it cools to room temperature.
Refrigerate up to 2 weeks.
FINISHING
- 13. Remove the corned beef from its broth and blot it dry.
- 14. Slice the corned beef thin across the grain and serve as desired.
PICKLED PEARL ONIONS
Yield: 1 pt (0.5 L)
INGREDIENTS
U.S.
METRIC
Red or white pearl onions
1 lb
0.5 kg
White wine vinegar
8 fl oz
240 mL
Sugar
2 oz
60 g
Bay leaves
2
2
Small dried red chile
1
1
Fresh thyme
⅛ oz (2 sprigs)
4 g (2 sprigs)
Peppercorns
.06 oz (6)
2 g (6)
Kosher salt
1 tbsp
30 mL
Filtered or distilled water
as needed
as needed
PROCEDURE
PREPARATION
Refrigerate up to 1 month.
Yield: 1 pt (0.5 L)
INGREDIENTS
U.S.
METRIC
Red or white pearl onions
1 lb
0.5 kg
White wine vinegar
8 fl oz
240 mL
Sugar
2 oz
60 g
Bay leaves
2
2
Small dried red chile
1
1
Fresh thyme
⅛ oz (2 sprigs)
4 g (2 sprigs)
Peppercorns
.06 oz (6)
2 g (6)
Kosher salt
1 tbsp
30 mL
Filtered or distilled water
as needed
as needed
PROCEDURE
PREPARATION
- 1. Trim the root ends of the onions and cut an X in each.
- 2. Blanch the onions 10–12 seconds and immediately refresh them. Drain and blot dry on towels.
- 3. Cut off the stem ends of the onions and slip off their skins.
- 4. Put the onions in a nonreactive saucepan just large enough to hold them with about 1 in. (3 cm) of room to spare.
- 5. Add the vinegar, sugar, herbs and spices, salt, and enough water to just cover the onions.
- 6. Bring the pickling liquid to a simmer and stir gently until the sugar dissolves.
- 7. Cook the onions at a bare simmer to à point texture.
- 8. Transfer the onions to a freshly sanitized, nonreactive container just large enough to hold them.
- 9. Cool the pickling liquid to room temperature and pour it over the onions. Cover the container and refrigerate at least 24 hours.
Refrigerate up to 1 month.
DILL PICKLES
Yield: about 2 lb EP (1 kg)
INGREDIENTS
U.S.
METRIC
Unwaxed Kirby cucumbers
3 lb
1.5 kg
Filtered or distilled water
2 qt
2 L
Kosher salt
3 oz
90 g
Cider vinegar
5 fl oz
150 mL
Dill seeds
½ oz
15 g
Crumbled bay leaves
¼ oz
7 g
Crushed dried red pepper
¼ oz
7 g
Black peppercorns
¼ oz
7 g
Coriander seeds
¼ oz
7 g
Peeled garlic cloves
3 oz
90 g
Powdered alum (optional; see Note)
¼ tsp
1 mL
Fresh dill
4 oz
120 g
Note: Alum contributes to crunchy texture.
PROCEDURE
PREPARATION
Refrigerate up to 2 months.
Yield: about 2 lb EP (1 kg)
INGREDIENTS
U.S.
METRIC
Unwaxed Kirby cucumbers
3 lb
1.5 kg
Filtered or distilled water
2 qt
2 L
Kosher salt
3 oz
90 g
Cider vinegar
5 fl oz
150 mL
Dill seeds
½ oz
15 g
Crumbled bay leaves
¼ oz
7 g
Crushed dried red pepper
¼ oz
7 g
Black peppercorns
¼ oz
7 g
Coriander seeds
¼ oz
7 g
Peeled garlic cloves
3 oz
90 g
Powdered alum (optional; see Note)
¼ tsp
1 mL
Fresh dill
4 oz
120 g
Note: Alum contributes to crunchy texture.
PROCEDURE
PREPARATION
- 1. Wearing food-service gloves, scrub the cucumbers thoroughly with a new nylon scrubbing pad. Trim the ends and any spots or bruises. If the cucumbers are small, they may be left whole. Otherwise, cut the cucumbers lengthwise into quarters or spears.
- 2. To make the brine, combine the water, salt, and vinegar in a nonreactive saucepan and begin heating it.
- 3. Clean and sanitize a plastic container just large enough to hold the pickles upright with about 3 in. (8 cm) headroom. Clean and sanitize the lid. Place the container, its lid, and tongs in a pressure steamer for 5 minutes, or immerse them in boiling water for 10 minutes, to sterilize them.
- 4. Bring the brine to a boil and make sure the salt is dissolved.
- 5. Wearing food-service gloves, pack the cucumbers upright and snug into the hot container.
- 6. Pour the boiling brine over the cucumbers. There should be enough to cover them by at least 1 in. (2.5 cm). Reserve the remaining brine.
- 7. Scatter the spices and garlic cloves over the surface of the brine.
- 8. If using the alum, sprinkle it on top and stir it into the brine with the sterilized tongs.
- 9. Use the sterilized tongs to push the dill sprigs, and with them the spices, between the cucumbers, submerging them in the brine.
- 10. Place the container in a hotel pan and set the lid on top. Do not seal the lid shut.
- 11. Cool the unused brine, place it in a covered container, and refrigerate it.
- 12. Store the pickles in a cool, dark place, 55°–65°F (13°–18°C), and allow them to ferment up to 10 days. The brine will begin to bubble and may overflow the container. Monitor the pickles daily, and, if the brine threatens to go below the level of the pickles, top them off with more boiled, cooled brine.
- 13. For half-sours, stop the fermentation before the bubbling stops, at a sourness of your liking. Taste a pickle after 5 days and check its flavor. (Sterilize any utensil you use to handle the pickles.) Stop fermentation by refrigerating the pickles.
- 14. For full-sours, wait until the bubbling stops, then refrigerate the pickles.
Refrigerate up to 2 months.