Season 1 – Episode 6: Refrigerator Pickles
While making the broth and matzoh balls for episode 5, I had some free time and whipped out a really quick video on how to make fridge pickles (no canning experience necessary). Besides, it’s burger season and I was running a little low on my pickle stash.
These aren’t like the sour or half-sour pickles you find in the deli, however they are similar to store bought ‘ bread and butter’ pickles. I never understood what makes ‘bread and butter’ pickles earn that name? Who puts pickles on bread and butter anyway? Maybe we can coin a new term for ’em: “bread and bacon fat pickles”?
After about a week or so, this is what they will look like (sorry I ate all the long ones already).
As with the matzoh ball recipe, I found the basis of this recipe online somewhere and doctored it up a little bit — much appreciation to the original author!
4 Comments
Hilarious! Waiting for the water to boil and the love hate relationship with Cling Wrap are my favourite parts. I wanted to see a picture of the pickles when they were done – the next day. What did they look like? I want you to find the other recipe and do those, too. This is GREAT. I will do them and use your video – refer my readers to it – this summer. Fantastic. Love your work, Andy!
Valerie
Still working on getting out the meatballs. It is my goal to get it out before I head to London UK on Friday…
Did you see my David Adjey post? Do you know who he is… and – about the mandoline. Yours looks like mine. Can you get those super wafer thin cuts with it that you see on top of things for garnish?
Your wish is my command, pickle picture has been added….
My mandoline is an Oxo one, and I can get pretty thin cuts when it is not mangling the food or my hand. Most of the ceviche cutting of vegetables I did on the mandoline, but sometimes its easier to do a julienne by hand. The blade on mine is perpendicular to the food, I think if it where on an angle or v-blade it would be much more effective (I think Oxo makes a model like that too. I just chose wrong).
While you are in London, you need to go to my favorite (favourite) bar in the world: there is a wine bar called Gordon’s on the corner of Villiers St. by the Embankment tube stop. It’s a little tough to spot, but be persistent. Stop off there for some wine, bread, cheese, and olives. Its very important to make sure you sit downstairs, its all about the atmosphere as its NOT fancy or expensive. It gets crowded on Thursday and Friday evenings, but is a great little place to go in the late afternoon…
I love all your episodes! You need to get a cable cooking show! You’re recipes are great and ur shows are awesome! you’re a great host and have a entertaining personality.
Thanks Conflykt, glad you like it…now I just need to get off my ass and do a few more!