Best Blue Hill At Stone Barns Cure Mix Recipes

DILL CUCUMBER SLICES

Dill Cucumber Slices image

Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and Ted Lee - use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result.

Provided by The New York Times

Categories condiments

Time 45m

Yield 2 quarts

Number Of Ingredients 8

Ingredients

8 medium Kirby cucumbers
1/4 cup plus 1 tablespoon granulated sugar
1/4 cup kosher salt
2 cups Champagne vinegar
1/2 teaspoon black peppercorns
4 sprigs dill
3 garlic cloves, peeled and halved
2 whole dried chilies (optional)

Steps:

Boil a stockpot of water as deep as the shoulder of a quart jar.
Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.
In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.
Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 229 milligrams, Sugar 3 grams

BLUE HILL AT STONE BARNS CURE MIX

Blue Hill at Stone Barns Cure Mix image

Provided by Dan Barber

Number Of Ingredients 11

Ingredients

1/4 cup fennel seeds
1/4 cup cumin seeds
2 tablespoons coriander seeds
8 teaspoons black peppercorns
4 pieces star anise
4 pieces cinnamon stick
2 teaspoons white peppercorns
4 teaspoons whole cloves
4 tablespoons ground coriander
1 cup salt
2/3 cup sugar

Steps:

In a coffee grinder or food processor, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, star anise, cinnamon stick, white peppercorns and whole cloves. Transfer to a bowl and stir in the ground coriander, sugar and salt.