Snack-Time: Tart Pickling Brine Brainerd, MN Team JEGS chef Nicky Morse brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning...
Snack-Time: Tart Pickling Brine
Team JEGS chef Nicky Morse brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries during his career. From the knee of his Italian grandmother to exhaustive training at Ohio's top French restaurant, Morse's knowledge of cooking is as varied as the recipes he offers.
I remember when I was a kid, my brother and I begging to stay at my Grandparents house over night. We could not wait to spend the night. I guess when kids beg long enough they get their way. What was funny is that many nights we would beg to go back home before it was bed time.
My Grandma was the best. The nights that we did spend there were very memorable. I remember Grandma would fight to get us into bed. We wanted to stay up late. Several times after we were in bed and maybe even asleep, Grandma would call up the steps for us to go downstairs and eat a snack. It may be popcorn or Swiss cheese and oyster crackers. Sometimes we may even have a bigger variety.
Needless to say, 30 some years later, I still love to snack. When I am at the track it is the best when Jeg Sr. stops by about 3:30 in the afternoon. He walks in the trailer and gives me a certain look. I have been playing cards a long time with him, so I definitely know his looks. This one just happens to be one that carries 1,000 words (but not verbal). I turn around and start pulling food out of the cabinets and refrigerator for our afternoon snack. It may be Landjager with some sharp cheddar with crackers. We may add a few nuts and maybe some thin sliced cold pizza. I may have marinated a couple tomatoes with lots of garlic and basil for the occasion. We may even have an olive oil tasting. It normally starts out with Jeg Sr., Mitzi and I. Jeg Jr. may stop by for a taste. Pretty soon Roy and Steve may stop in. Well, you get the point. It may go on for an hour.
The following recipe is one that can definitely be part of the afternoon snack time.
Snack-Time "Tart Pickling Brine"
(Makes approximately 1 Quart of Pickling Brine)
1 Cup White Vinegar
1 Cup Apple Cider Vinegar
2 Cups Water
1/3 Cup Pickling Salt
10 Black Peppercorns (Whole)
Procedure: - Boil the above ingredients together and chill.
- Use this brine to pickle your favorite veggies. It is great with cucumbers and peppers. It is also great with Fennel. I like to use a mix of cucumbers and fresh jalapenos.
- Simply make sure that your veggies are cleaned and trimmed. Slice them into desired bite size pieces and pack them in a jar. Fill the jar with the brine so that it covers the vegetables by at least ½ inch.
- Refrigerate for 3 days.
-credit: team jegs