Standard Culture

Pickle this Pickle that

Lately there has been quite a buzz about Executive Chef Mark Zeitouni’s Spicy Pickles. They’re quite addicting with just the right amount of kick. The New Times Blog, Short Order recently came by to interview Chef Mark and to learn about his pickling techniques. They also got him to give up his amazing Spicy Dill Pickles Recipe, served exclusively at The Lido Restaurant and Bayside Grill at The Standard Miami! Lucky you!

How did you learn how to pickle?

I started pickling in San Francisco, as a chef I was working for asked me to make spicy dill pickles. It took a while to get the recipe down, but then we started pickling everything we could get our hands on. Green beans, watermelon rind, radishes. The only thing we stayed away from was pickling meats, like eggs and pigs feet

How do they add to the menu at The Lido?
They are a natural extension of the healthy vegetable driven menu, by adding another layer of complexity than just cooked or raw vegetables.

Any other favorite pickling combos?
I like serving pickled vegetables and fruits with meats in the hot summer, it is what the body wants in the hot climate and helps digest food.
Any favorite (less popular) pickled veggies?
I think my favorite is pickled baby carrots, but in Maine when I am visiting my friend we eat pickled fiddlehead ferns.
 
What do you think makes these things so addicting?
Its the vinegar, your body craves it.

Spicy Dill Pickles

Ingredients:
20 Kirby cucumbers
1 horseradish root
15 jalapeños
8 cups vinegar
2 cups kosher salt, plus more for ice water mix
Pickling spices (you can use mustard seed, bay leaves, coriander, red pepper flakes, and fennel seed)
Several whole cloves of garlic and sprigs of fresh dill
A large bucket or jars for canning
Directions:
Cut off the top and bottom ends of the cucumbers. Soak in salted ice water for four hours. This makes the cucumbers crispy.

To prepare the brine, use equal parts water and vinegar and add two cups of kosher salt.
Pour the brine into a large pot. Juice approximately 15 jalapeños and one horseradish root. Mix in about three ounces each of the juices with the brine.
Heat the mixture at a simmer for five to ten minutes, then cool down to about 120 degrees. Add the rest of the jalapeño and horseradish juices.
Strain the chilled cucumbers from the ice water mixture and place in a large bucket (if you’re going to eat them right away) or separate into jars to store for a long period of time. If using jars, make sure to boil them first to remove any bacteria.

Add pickling spices to the cucumbers. At Lido, they use mustard seed, bay leaves, coriander, red pepper flakes, and fennel seed, but you can mix your own to match your taste.  Add whole cloves of garlic and fresh dill.

Take the cooled brining mixture and pour over the cucumbers, making sure they are completely submerged. If you use a large bucket, like they do at Lido, you can cover the cucumbers by placing a couple of large plates over them. If using jars, seal the jar and place in boiling water to force out air. Make one more twist on the top of the jar after removing from heat. Once the jar cools, the rubber will shrink down and pull in the top, sealing it.
Before refrigerating, make sure the pickling mixture reaches room temperature. Then, store in the fridge for four days to a week.