Snackin’ Pickles

With Picklesburgh happening this month, we thought it would be fun to share a little something bright, briny, and perfectly refreshing, courtesy of Chef Kenny.

This recipe is simple, summery, and full of that crisp pickle flavor we all love. Keep a jar in the fridge for a cool and crunchy snack, add it to sandwiches for a little extra sparkle, or serve it as a cheerful garnish on a beautiful summer charcuterie board.

It’s the kind of easy, make-ahead recipe that brings a little Bistro glitter to casual summer entertaining.

The vegetables:
1 bulb of fennel,  sliced thin
3 cloves of garlic, sliced thin
4 each baby heirloom carrots, quartered long ways
1 English cucumber, cut in  sticks
1/2 red onion julienned thin

The brine:
16 oz white vinegar 
8 oz water
1/2cup white sugar 
3 tbs garlic salt
1 tsp celery salt

Put all ingredients of brine into a small pot. Bring to a boil and let cool for 10 minutes.  Arrange cut vegetable in a masonjars, leaving room at top of the jars. Once the brine reaches 120° to 90° pour over vegetables.

Place jars in the refrigerator uncovered till they reach 40°. Then keep covered until ready to enjoy!