Hafa Adai!
I’m Kaipo Sotelo, friend of Mary’s. Here are some quick-hitters about me so we can be friends too.
-Raised on the island of Guam and proud of it (Hence, the greeting above).
-Been in the kitchen since I could reach the stove.
-Pursuing my DPT at MUSC (Class of 2020, Graduate in 2021).
-Took a year off to come back home to start The Hive Guam with my Dad.
-I will go to space one day; mark my words.
That’s way more than you should need to know about yours truly, but as a wise man once said to me, “you appreciate more of what’s ahead when you know where you have been.” — And I’m hoping that will apply to my Simple Pickle Liquid recipes.
So.. Pickles!
I’ve always been fascinated by the idea of sustainability. The concept that you can capture something in it’s prime, elevate it, and preserve it for weeks, years, or even generations makes me very excited. There are some restaurants with pickling liquids of a couple hundred years!
This may all sound intimidating, but I assure you, they are simple. Really though. I was intimidated at first, too. But in my experience, there are core pillars to any skill and I am sharing one of the pillars for pickling with you today. All you have to really know to start is this:
2:1:1.
Look at it, memorize it, breathe it. It is the basis of what I would consider my favorite types of pickles. Here’s the breakdown:
2 Parts Water.
1 Part Vinegar.
1 Part Sugar.
I could explain to you the nuances of this whole thought process, but really, this is it to me. The better the water, the better the pickle. The better the sugar, the better the pickle. The more appropriate the vinegar blend, the better the pickle.
Simple.
In essence, you take all of these ingredients and bring them to a boil. Once the bubbles form, cut the heat and let it come down to an even level of liquid while still hot. Then you just pour this magic stuff over whatever you are pickling, vacuum seal them, then you’re on your way!
Okay, so there may be more to it.
But the basics really do persist. You make as much of this liquid as you can need for whatever you are pickling. You can play with proportions, seasoning, and cuts, but at the base, I have found that the 2:1:1 method consistently produces the best pickles and will be the generalized recipe for my future canning business, Prima Pickle Company (keep on the lookout SC farmer’s markets we gonna take over).
So to actually complete my thought, here are my current big three pickle combo ideas you can execute TODAY that I have found both easy and tasty:
Cucumber – Dill – Garlic – S/P
Red Onions – Nutmeg – Thyme – S/P
Green Papaya – Kimchee Base – Chili Flakes – S/P
Some of you may be thinking “Wait, it can’t be that easy, that’s ridiculous.”
I’m right there with you.
What I’ve realized in my experience of life, you make things just a little bit better with simple solutions. These homemade pickles have always been fun to make and toy with. While the 2:1:1 is reliable, it is not BIBLE. Play around a bit (Something I do ALOT of in the kitchen) and make it yours. Jar a pint and gift it to someone. Keep a quart in your fridge. Make a wall full of your own experiments. Really, it’s a simple task that will add both complexity and enjoyment to your dishes, your meals, and your life (maybe a little far, but you get the gist).
Don’t be intimidated by the menagerie. The best pickles come from the soul. Find what you like and apply it to your life. This is advice for both your pickling style and your human condition. There are people that have been doing this for decades, but that shouldn’t matter when you put your pot on the stove.
It won’t be perfect all the time, but it will 100% be you. And hey, maybe all of the times you messed up will make the next batch even better.
Start simple. Make it yours.
GET PICKLING.
The Biscuit Maven 