Makes 2-3 quarts
Recipe courtesy of Chef Trevett Hooper / Legume Bistro.
- 3 lbs. small pickling cucumbers
- 1 cup salt
- 6 whole garlic cloves
- 6 green onions
- 6 whole cloves
- 3 bay leaves
- 3 small stems of fresh thyme
- 3 small stems of fresh tarragon
- 1½ teaspoons black peppercorns
- Red pepper flakes to taste
- 1 quart Kimberley Chardonnay wine vinegar
- Place cucumbers in sink and rinse using cool water. Rub with towel to remove spikes and rinse again thoroughly.
- In large non-reactive bowl (glass or stainless steel), add salt and mix well. Let sit overnight, turning several times.
- Using quart-size sterilized glass jars, add to each jar: 2 garlic cloves, 2 green onions, 2 cloves, one bay leaf, 1 stem each thyme and tarragon, ½ teaspoon black peppercorns and red pepper flakes to taste.
- Rinse salt off cucumbers and pack them into jars. Cover with vinegar and put lid securely on jar. Repeat until all the cucumbers are used.
More about the chef behind this receipe:
Trevett and his wife Sarah (who oversees the front of the house) opened Legume, a family-run bistro, in 2007. The restaurant’s small, personal menu reflects the owner’s love of old-fashioned French, Italian and American cooking. According to Trevett, his goal is to cook for guests in the same way he cooks for friends and family in his own home; presenting the best regional ingredients of Western Pennsylvania.
Trevett recently discovered Kimberley wine vinegars and now uses them for Legume’s classic vinaigrette, tomato vinaigrette and house made cornichons. He says, “The first time I tasted Kimberley vinegar, I couldn’t believe it. It reminds me of the apple cider vinegar we make here at the restaurant. You can just tell that they’re taking their time making it because of the depth of flavor; vinegar of this quality just can’t be made any other way.”