LOVE & ROMANCE
Charcuterie board
In a Pickle
By Tim and Ali Breitbach
You want to spice things up . You want to add more possibilities . You want to learn a few new tricks .
Ali and I were feeling all of these things … so we decided to get some serious help . And Helen Quasi , a beautiful , charming , entrepreneurial woman literally tickled our fancy .
Helen is the owner of Tickle Me Fancy Foods , a locally-owned-andoperated company that specializes in all-natural , small-batch , unique condiments . The cornerstone of her business is pickling . With restaurants all over the city offering charcuterie boards and antipasto platters as both appetizers and main courses , we decided to fill a gap in our knowledge – the art and science of pickling . So we did what couples do : We got some counseling . The first step was learning how to make a brine .
BASIC BRINE RECIPE |
4 cups white distilled vinegar |
1 / 4 cup cane sugar |
8 cups water |
1 / 4 cup coarse kosher salt |
Combine ingredients in a saucepan ; bring to boil , stirring to dissolve sugar and salt . Pour boiling brine over fresh ingredients ( main item to be pickled , with garlic , spices , jalapeño , etc .). Leave 1 / 4 inch of head space for proper sealing . Seal with lid . Place in boiling water canner with jars completely submerged for 12 to 14 minutes . Let cool down until seal is evident . Unopened , it will keep for two years or more , depending on the item pickled . Once open , refrigerate and use as long as item is submerged in brine ( you can add vinegar or leftover brine to keep goods submerged for longer freshness ). Leftover brine can be saved for later pickling sessions . Store in an airtight container and reheat to boiling when ready to pickle again .
After that , it was all about understanding that any flavor combo is possible . Herbs , spices , peppers , hot , sweet , sour - you name it . We also learned that pickling is not just for pickles anymore . From green tomatoes to red onions , blueberries and more , the entire produce section is fair game , as well as the last harvest from your garden !
We had a ball with Helen . She is a self-made woman with a zest for life that is contagious . Our suggestion for other couples is to not be afraid of a little counseling to spice things up . And starting this month , Helen is offering classes for all our MakeOut Kitchen couples out there . Visit ticklemyfancyfoods . com .
46 GAZELLE