Turmeric & Star Anise Pickles
- Details
These sweet pickles are fun-tastic! Gather a basket of your favorite crunchy vegetables and slice them into strips, discs and triangles. For this batch we used half carrots and cucumbers, and half assorted white vegetables to really let the color of the turmeric shine. They were ready to munch on after just one night and the flavors from the spices and fresh ginger just keep getting better with each passing day. Serve them alongside savory or spicy dishes for a nice contrast of flavor and don’t waste the brine! Add it to sauces and vinaigrettes or splash in a dirty martini for incredible flavor.
Turmeric & Star Anise Pickles
Ingredients
For the Brine
- 3 cups rice wine vinegar
- 2 cups water
- 1 cup honey
- 2 oz Pacific sea salt
- 2 tablespoons turmeric
- 10-12 star anise, about a half ounce
- 1 tablespoon Szechuan peppercorns
- 1 1/2 teaspoons Rooster Spice, divided
For the Vegetables
- 1/2 lb carrots
- 1/2 lb English cucumbers
- 1 lb assorted crunchy white vegetables- fennel bulb, lotus root, jicama, turnips
- 4 oz. red onion
- 2 oz. shaved ginger
Instructions
- In a mortar & pestle, crush the Szechuan pepper and then crack the star anise.
- In a medium saucepan, bring the water to a boil, then add the star anise and Szechuan pepper. Reduce the heat and simmer the spices for 5-10 minutes.
- Add the remaining brine ingredients, reserving 1/2 teaspoon of the Rooster Spice. Simmer 5-10 minutes. Allow the brine to cool to room temperature and strain through 2 layers of cheesecloth.
- While the brine is cooling, thinly slice the vegetables on a Mandoline into fun and festive shapes. Pack the sliced vegetables into two wide mouthed quart jars.
- Add the reserved Rooster Spice to the cooled brine and pour over the vegetables to cover. Allow them to sit at room temperature for about an hour, then refrigerate. After just one night your pickles will be ready to eat, crunchy and full of flavor.
Meatballs with Pumpkin & Spice Butter
Our June Cookbook Club selection is Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey, and we’ve been looking forward to it ever since this cookbook came out! With its location between the Mediterranean, the …
Garam Masala Meatballs with Mango Chutney
These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and barberries, although dried tart cherries would …
Asian Tea Glazed Duck Breast
This Asian Tea Glazed Duck Breast is the perfect dish to celebrate the Lunar New Year. The glaze is seasoned with our Asian Tea Rub, combining bold, pine-smoked lapsang souchong, tea with hints of cinnamon, …
Miso Marinated Halibut
Whether you love black cod, salmon or halibut best, try your favorite in this wonderfully decadent dish. Our miso marinated halibut is adapted from the classic Japanese preparation popularized by chef Nobu Matsuhisa. I’ve enjoying …
Asian Tea Rubbed Brisket
This slow cooked brisket takes all day, but requires little more than patience to turn out a delicious meal with plenty left-over. Instead of traditional Texas style seasonings, we prepped the brisket with a coating …
Leave a Comment