Pickle Sour
Photography by Olivia Moore, That Green Olive.
BROUGHT TO YOU BY Cook and Nelson
Embrace International Pickle Day with this dill-icious recipe from Great NZ Toastie Takeover Winner Brooke Moore
The international day of the pickle is back for 2023, with serious pickle fans relishing all the deliciousness that comes with International Pickle Day on Tuesday 14 November.
Celebrate International Pickle Day at home with this simply dill-icious recipe from talented young chef Brooke Moore. The senior chef de partie from Mount Maunganui’s Freeport with Cleaver & Co took top honours in this year’s Great NZ Toastie Takeover.
Brooke’s equally talented twin sister, photographer and content creator Olivia Moore, from That Green Olive, collaborated with Brooke on these stunning images.
Makes: 1
INGREDIENTS
20ml pickle brine syrup (below)
50ml gin
10ml lemon juice
40ml tonic water
30g egg white (approximately 1 egg white)
3-4 ice cubes
Pickle Brine Syrup
150ml brine from McClure’s Bread & Butter Pickles
150g sugar
Pickle Salt
100g salt
25g brown sugar
1 jar McClures’ Bread & Butter Pickles, dehydrated (dehydrate at 65°C for 48hrs)
2g celery salt
To Serve
Dehydrated pickle slices, (dehydrate at 65°C for 48hrs)
Pickle salt (ingredients above)
METHOD
To make the pickle brine syrup, combine pickle brine and syrup in a pot and cook over a high heat, until sugar is dissolved and a thin syrup consistency is achieved. Leave to cool.
To make the pickle salt - blend the dehydrated pickles (dehydrate at 65°C for 48hrs) in a high-speed blender to a powder consistency. Add remaining ingredients and mix thoroughly. Store in a sealed container.
Dip the rim of your glass into the pickle syrup, then into the pickle salt.
In a cocktail shaker, combine all ingredients and shake for 15 seconds. Pour over a strainer into the prepared glass. Garnish with a dehydrated pickle slice and serve immediately.
You can find more delicious pickle recipes on the Cook and Nelson website here.
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