Blue ribbon pickling liquor

Blue ribbon pickling liquor

By
From
Deep South
Makes
2.5 litres
Photographer
Andy Sewell

The South has a colourful history of recipe sharing and you’d be hard pressed to find a community that hasn’t put together a spiral-bound book showcasing its specialities. These are some of the best cookbooks the South has to offer for a glimpse into local eating habits.

The tradition of community is continued by professionals and home cooks alike as they meet in kitchens around the world, sharing both new techniques and Grandmother’s best. I met David Breedan while working at Per Se in 2006 and 2007. Originally from Tennessee, David is chef de cuisine at the French Laundry restaurant in Napa, California. This recipe belonged to his grandmother, Betty Joan Breeden, from Mosheim, Tennessee, and is so named because it is a first-rate pickling base.

Ingredients

Quantity Ingredient
2 litres water
500ml distilled white vinegar
115g salt
200g caster sugar
20g celery hearts, sliced
12g garlic, sliced
25g dill
1/2 teaspoon chilli flakes
1/2 teaspoon allspice
1 star anise
6g yellow mustard seeds

Method

  1. Bring the water, distilled vinegar, salt and sugar to the boil in a large pot, being sure to whisk to dissolve the salt and sugar fully.
  2. Put all the remaining ingredients in a large Tupperware box or other airtight container. Pour the boiling liquid over them and leave, uncovered, to cool.
Tags:
American
Southern cooking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again