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Pickles at Great Performances' cafes and restaurants | Great Performances

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OCT
31
2017
Just Pickle It: Pickles Equal Happiness
Recipes
by Beth Kaiserman

A long time ago (ok not that long), there was a little girl who was afraid of thunder. That's when her farmer friend told her "Thunder is what makes the cucumbers grow...and the cucumbers make pickles!" Then the little girl lived happily ever after and is often found pickling to her heart's content - and improving her recipe for Katchkie Farm 'Thunder Pickles.'

A pickled veggie can elevate a dish or provide a refreshing and satisfying snack. Thomas Jefferson enjoyed a pickle on a hot day. Here are more facts you might not know.

Fun Facts

1. In the Mississippi Delta, kids soak sliced pickles in strong Kool-Aid for a salty-sweet snack popular at fairs and delis.

2. Dill pickles are the most popular pickle in America.

3. The average American eats about 8.5 pounds of pickles per year.

4. Mansfield, Texas has a yearly St. Paddy's Pickle Parade & Palooza

Our cafés will feature fun pickle dishes this week. Enjoy!


The Norm's Kurdish Pickled Cabbage

November 13-17: 

Pickle and Charcuterie Plate: Katchkie Farm Pickled Green Tomatoes, Pickled Beets, Fennel Salami, Prosciutto, Creole Mustard, Crostini at Dizzy’s Club Coca-Cola

Herbed Goffle Farm Chicken Breast, With Katchkie Sauerkraut, Farm Pickles and Spaetzle at Mae Mae Café

Japanese Style Pickled Cucumber (Kyuri Zuke) at Garden Court Café at Asia Society

Katchkie Pickle Plate: House Pickled Katchkie Vegetables, Herb Whipped Ricotta, & Crostini at Roth Bar at Hauser & Wirth

Kurdish Pickled Red Cabbage at The Norm at Brooklyn Museum

Japanese Pickled Cucumber (Kyuri Zuke)

Ingredients:

3 Japanese cucumbers or 6 Kirby cucumbers, halved lengthwise with seeds removed

1/3 cup dried wakame (seaweed), soaked in water for 10 minutes, roughly chopped

1 small carrot, grated

3 tbsp soy sauce

1 tbsp rice vinegar

2 tbsp Kosher salt

1 tbsp sugar

Direction:

Cut cucumbers into bite-sized pieces. Toss with Kosher salt and place in a colander in the refrigerator overnight to release the liquid. 

The next day:

Rinse the cucumbers and pat dry. In a large bowl toss cucumbers with wakame, soy sauce, vinegar, sugar and carrots. Cover with plastic wrap and refrigerate for 30 minutes.

Serve chilled.


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