Fast pickles using whipping siphon
Using a whipping siphon may not be intuitive, but the same process that infuses cream with air also can be used to force brine into cucumbers or other vegetables to make real pickles in 20 minutes. This recipe is adapted from http://www.foodandwine.com/recipes/quick-bread-and-butter-pickles.
| Servings | Prep Time |
| 4 | 30 minutes |
| Cook Time | Passive Time |
| 10 minutes | 20 minutes |
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Using a whipping siphon may not be intuitive, but the same process that infuses cream with air also can be used to force brine into cucumbers or other vegetables to make real pickles in 20 minutes. This recipe is adapted from http://www.foodandwine.com/recipes/quick-bread-and-butter-pickles.
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Ingredients
- 0.5 pounds cucumber English (hothouse,) Asian or pickling cucumbers best
- 0.5 small onion Sliced thin
- 3 tbsp kosher salt
- 0.5 cups cider vinegar
- 0.25 cups sugar
- 0.5 jalapeno or other small pepper finely chopped
- 2 tsp Korean hot pepper flakes "gochugaru" or kim chi pepper
Servings:
Instructions
- Slice cucumbers evenly (a mandoline works great for this,) then place in colander and sprinkle salt over them. Set aside. Combine remaining ingredients, then heat in saucepan while stirring. Remove from heat when sugar dissolves. Allow the brine to cool. (Place the saucepan in a larger pan with ice water to accelerate this.) Add the cucumber and onion to the brine, mix completely.
- Place the cucumber mixture into the chamber of a clean whipping siphon. Do not fill more than 2/3rds full. Close whipping siphon. Use one cartridge of nitrous oxide, following instructions that come with the whipping siphon. Shake the siphon and refrigerate for 20 minutes.
- After 20 minutes, cover the nozzle of the siphon with a measuring cup or other container to prevent brine from being squirted on yourself or your kitchen. Depress handle to release the gas, then unscrew siphon top. The pickles are ready to serve.
Recipe Notes
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Quick summer vegetable pasta saute
Here's a super-easy way to cook a healthy, flavorful meal using fresh vegetables and almost any kind of pasta. Great for weeknights, and leftovers are perfect for the lunch bag.
| Servings | Prep Time |
| 2 | 15 minutes |
| Cook Time | Passive Time |
| 10 minutes | 5 minutes |
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Here's a super-easy way to cook a healthy, flavorful meal using fresh vegetables and almost any kind of pasta. Great for weeknights, and leftovers are perfect for the lunch bag.
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Ingredients
- 4 ounces pasta any kind will do; ziti or rigatoni work well
- 4 ounces summer squash zucchini or yellow squash, diced
- 4 ounces green beans cut into 1/2-inch pieces
- 1/2 onion diced
- 1 tbsp olive oil
- salt
- pepper
- 1/4 cup basil leaves, chopped fresh herbs are best; if dried, use 1 tsp instead
- 2 ounces Italian cheese, shredded Mozzarella, Parmesan, Fontina or a blend works well
Servings:
Instructions
- Place the pasta in a 10" or larger skillet. Add cold water to cover. Add salt generously. Bring to boil, then reduce heat. Continue cooking until pasta is al dente, about 8 minutes. Add additional cold water if necessary.
- While pasta is cooking, dice the squash and onion. Cut the green beans (or snap peas) into 1/2-inch pieces.
- Add olive oil to sauté pan over medium heat, then add vegetables. Add salt and pepper and toss. Cook for about 5 minutes.
- When the pasta is nearly ready, drain any remaining water. Add the vegetables to the pasta in the large skillet, toss.
- Add cheese and basil right before serving.
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