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Rapid Infusion Pickle Recipe

[vc_row][vc_column width=”1/3″][vc_custom_heading text=”Ingredients” font_container=”tag:h2|text_align:left|color:%232d2e83″ google_fonts=”font_family:Quicksand%3A300%2Cregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_689394005″][/vc_column][vc_column width=”2/3″][vc_row_inner content_placement=”middle” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1589760167″][vc_column_inner][vc_column_text responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1900724419″]1/2 english cucumber (1/2 pound) sliced crosswise

1/8 inch thick

1/2 small onion, very thinly sliced

3tbsp kosher salt

1/2 cup apple cider vinegar

1/4 cup sugar

1/2 small jalapeño, chopped

1/2tsp celery seeds

1/2tsp ground turmeric

1/4tsp jarred grated horseradish[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column][vc_separator align=”align_left” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1253945328″ css=”.vc_custom_1594978834234{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_custom_heading text=”Method” font_container=”tag:h2|text_align:left|color:%232d2e83″ google_fonts=”font_family:Quicksand%3A300%2Cregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_2014047327″][/vc_column][vc_column width=”2/3″][vc_row_inner content_placement=”middle” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1211677950″ css=”.vc_custom_1594982283399{padding-bottom: 30px !important;}”][vc_column_inner width=”1/6″][vc_single_image image=”215″ responsive_js_composer_custom_id=”responsive_js_composer_custom_css_140578072″][/vc_column_inner][vc_column_inner width=”5/6″][vc_column_text responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1746393295″]In a large colander, toss the cucumber and onion with 2 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner content_placement=”middle” responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1825494274″ css=”.vc_custom_1594982290186{padding-bottom: 30px !important;}”][vc_column_inner width=”1/6″][vc_single_image image=”216″ responsive_js_composer_custom_id=”responsive_js_composer_custom_css_723006310″][/vc_column_inner][vc_column_inner width=”5/6″][vc_column_text responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1959016960″]Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of kosher salt with 1 cup of water and the vinegar, sugar, jalapeño, celery seeds, turmeric, and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 2 cups.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner responsive_js_composer_custom_id=”responsive_js_composer_custom_css_258852444″ css=”.vc_custom_1594982299044{padding-bottom: 30px !important;}”][vc_column_inner width=”1/6″][vc_single_image image=”217″ responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1333210025″][/vc_column_inner][vc_column_inner width=”5/6″][vc_column_text responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1953363546″]Transfer the cucumber and onion with the brine to the canister of a 1-pint whipped cream dispenser. Seal the siphon and charge it with one cream (N20) cartridge. Shake the siphon to distribute the gas and refrigerate for 20 minutes.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner responsive_js_composer_custom_id=”responsive_js_composer_custom_css_389133825″][vc_column_inner width=”1/6″][vc_single_image image=”218″ responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1264197361″][/vc_column_inner][vc_column_inner width=”5/6″][vc_column_text responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1782094190″]Hold a measuring cup upside down over the nozzle to catch any liquid. With the siphon in an upright position, very gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.

The pickles can be refrigerated in their brine for up to 2 weeks.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]