House Pickle Chips Chef: Wyatt Brege Yield: 22 Quarts Ingredients: 1 Gallon Water 1 Gallon Apple Cider Vinegar 2 Cup Kosher Salt 2 Cup Sugar, granulated 4 oz Black Peppercorn 15 ea Bay Leaves 4 oz Pickling Spice 1 Case Pickling Cucumbers (25#’s?) 1 Cup Garlic, crushed 4 oz Dill, whole Directions: Bring the first seven ingredients to a boil In layers, add the produce to an 18 Quart Cambro container ...
House Pickles Chefs: Ryan Fleener, Wyatt Brege Ingredients: 1 case Pickling Cucumbers 4 bunches Fresh Dill 1 1/2 Quart Garlic Cloves (smashed whole) 1 1/2 Gallons Apple Cider Vinegar 1 1/2 Gallons Water 1 1/2 Cups Kosher Salt 1 1/2 Cups Refined White Sugar 3 ounces Black Peppercorns 20 each Dry Bay Leaves 1/4 Cup Pickling Spice Directions: Slice Cucumbers on the 1/16" setting on the mandolin. Layer cucumber slices with Garlic Cloves and Dill in a 22 Quart storage bucket. ...
Pickled Daikon and Carrot Chef: Wyatt Brege Yield: 2 Quart Ingredients: 2 ea Large Daikon Radish 2 ea Carrot 1 bunch Tarragon 2 finger Ginger 2 ounce Black Peppercorn 2 each Limes (wedged) 2 Cup Rice Wine Vinegar 2 Cup Water 2 Tbsp Kosher Salt 2 Tbsp Granulated Sugar Directions: Fine julienne the daikon and carrot. Place the produce in a 4 Quart container. In a 4 Quart sauce pot, add the vinegar, peppercorn, salt and sugar and bring to a boil. Using a chinois, poor the pickling liquid over the other ingredients. ...
Pickled Jalepenos Chef: Wyatt Brege Ingredients: 8 Quart Sliced Jalepeno 1/2 Gallon Water 1/2 Gallon Apple Cider Vinegar 1 Cup Sugar 1/2 Cup Kosher Salt 6 ea Dry Bay Leaves 2 oz Black Pepper Corns Directions: Slice the jalapenos with the mandolin and place in 8 Quart container. In a 6 Quart pot, bring the rest of the ingredients to boil. At boil, directly transfer the pickling liquid into the jalapenos through a chinois. ...
Pickled Red Onions Chefs: Ryan Fleener, Wyatt Brege Yield: 4 quarts Ingredients: 1 Quart White Wine Vinegar 1 Quart Water 1/4 Cup Kosher Salt 1/4 Cup Granulated White Sugar 1 ounces Oregano 1 ounces Black Peppercorn 1/2 ounce Crushed Red Pepper Flakes 1/3 Cup Lemon Juice Directions: Jullien red onion until a 4 Quart container is full. Add all other ingredients to a large stock pot. Bring to a boil and strain the brine from the mixture with a chinois into onions. Let cool to room temperature. ...
Pickled Sweet Peppers Chef: Wyatt Brege Yield: 12 Quarts Ingredients: 1 case Sweet Peppers 12 ea Jalepeno 1 gallon Champagne Vinegar 1 gallon Water 1 quart Sugar 1 Cup Kosher Salt 4 finger Fresh Ginger 1/2 Cup Garlic Clove (crushed) 1 bunch Parsley Directions: In a large stock pot, add the vinegar, water, salt and sugar and bring to a rolling boil. Slice the sweet peppers into rings, the ginger into medallions, and rest of the produce keep whole and mix into a 12 or 18 Quart container. ...