Wine and Food World

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.

CourseSnacks and sides

Servings	Prep Time
4	30minutes

Cook Time	Passive Time
10minutes	20minutes

Servings	Prep Time
4	30minutes

Cook Time	Passive Time
10minutes	20minutes

Ingredients

0.5pounds cucumberEnglish (hothouse,) Asian or pickling cucumbers best
0.5 small onionSliced thin
3tbsp kosher salt
0.5cups cider vinegar
0.25cups sugar
0.5 jalapeno or other small pepperfinely chopped
2tsp Korean hot pepper flakes“gochugaru” or kim chi pepper

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