1, 2, 3 Pickles
Made some pork belly buns last night for @truthtea's birthday dinner. These quick and easy pickles really cut through the richness of the pork belly and added some much needed color. It's the easiest form of pickling I've came across so far so I figured I'd share it with you guys.
It's a simple 1pt, 2pt, 3pt recipes. The first part being sugar, the second vinegar and the third is water. I used regular cane sugar and white vinegar for mine however the recipe had called for red wine vinegar but I didn't want to run back to the store so regular vinegar it is! For my small batch I used 1/3 cup sugar, 2/3 cup vinegar and 1 cup of water in the form of ice. I guess the ice is supposed to help expedite the pickling process.
Before you go and start mixing shit together you're going to slowly heat up the sugar and vinegar in a small pot. We're just warming it up so it mixes up together. Now as that's warming up you get your qukes (I used persian qukes) and take it to the mandolin and slice them to your desired thickness. 1/8th of an inch seemed good to me. After slicing I placed the qukes inside of a large freezer bag and poured the ice on top. I took the warmed up sugar/vinegar solution and poured it over the ice and qukes. Throw that in your fridge for 45mins and when you take them out you're met with and incredibly sweet and tart pickle.
I might do another post where I talk about how I've gone about braising pork belly. It's a long process but the result is totally worth it.