Give 'em the McVicker! Learning the basics of pickling at Maker Faire

A few week's ago, our family headed to the Bay Area Maker Faire in San Mateo, California. This was our second year going, first year for our teenage son, and we already knew a little about what to expect. Maker Faire's tag line is "The Greatest Show (and Tell) on Earth" and it really is that! They have everything from robotic toys, flying drones, pyrotechnic displays, and even a Tesla Coil stage. While my husband went for the open source hardware, DIY drones, and 3D printers, I was much more interested in heading over to the Homegrown Village, where they hosted lectures and workshops on various culinary topics.

For more on Maker Faire, along with the list of locations and dates head to their

Website // Facebook // Twitter // Instagram

On Sunday afternoon, I headed over to the Hands-On Homegrown Workshops to attend Kelly McVicker's workshop highlighting the basics of pickling. Kelly is the owner of McVicker Pickles based in San Francisco. She sells pickles, mustards, and a bacon jam, and also offers workshops on a regular basis. Through her craft, she channels her grandmother's spirit. When teaching, she wears her grandmother's homemade apron. Her pickles are innovative and delicious, she carries varieties from dill pickles to spicy dilly beans to pickled beets, grapes, and more!

McVicker Pickles // Facebook // Instagram

McVicker taught the basics of both vinegar pickling and fermentation pickling. Both of the pickles she made were refrigerator pickles, not intended to be stored on the shelf. She started with the vinegar method, pickling grapes in a brine of apple cider vinegar, garlic, chili peppers, and spices. She then moved onto the fermentation method, pickling carrot slices with dill, chili peppers, garlic, and pickling spice.

 

The workshop at Maker Faire was a perfect introduction course for pickling first timers, and also a great learning opportunity for those that had experience in the culinary field. Sitting at my work station was a boy of maybe 8 with his father, and 2 lovely women who were first time picklers. I came home with my carrot slices fermenting away and a jar of McVicker's Spicy Dilly Beans, perfect for a Bloody Mary. A few days later, my carrot pickles were ready to store in the refrigerator.
 

Since I didn't get a chance to vinegar brine grapes, I chose to test my new knowledge on some cherries I picked up at the farmer's market. Using McVicker's ratio for the vinegar brine, I spiced my cherries with ginger, star anise, mustard and peppercorns. To see my full recipe, ingredient amounts, and method, please head over to my Sweet and Spicy Pickled Cherries recipe.

 

Sweet and Spicy Pickled Cherries

 

The local cherry season is something we have come to cherish here in Northern California. For a short while every spring and early summer, cherries can be found at the farmer's markets and fruit stands. A few select cherry orchards offer "pick your own" options, where you can go out with a bucket and spend half the day picking cherries and enjoying the sunshine. When you've picked enough, or your bucket is full, you can pay by the pound and be on your way. You can then take your newly acquired cherries to make cherry pies, ice creams, or use them in savory applications. Of course, that is if you don't eat the whole lot fresh from the bag first!

 

Because I was buying cherries in such a volume this year, I invested in a cherry (and olive) pitter. I chose the OXO Good Grips pitter (about $13 on Amazon). Be sure to be wearing a shirt that is dark or that you don't mind staining, because while the pitter comes with a twist-on splatter guard, cherry juice will still spray out. I have found that pitting the cherries into a high sided bowl helped keep most of the spatter contained.

 

I used my knowledge learned at the Maker Faire Pickling Workshop with a bold mix of spices to create these innovative Sweet and Spicy Pickled Cherries. Try these in an cocktail (with a splash of the liquid) or paired with goat cheese or on a charcuterie platter at your next party for a twist on traditional pickles. The pickling liquid also gets infused with the taste of cherries and spices, and would make a wonderful base for a vinaigrette.

Sweet and Spicy Pickled Cherries
Makes 2 pint jars

Ingredients

• 1 pound fresh cherries, pitted

   For the brine:

• 2 cups apple cider vinegar
• 2 cups water
• 2 tablespoons kosher or pickling salt
• 1/4 cup granulated sugar

   Per jar, you will need:

• 3 coins of fresh ginger
• 1 star anise
• 1/2 teaspoon peppercorns
• 1/2 teaspoon mustard seed
• 1/8-1/4 teaspoon red chili flakes

Directions

1. Combine apple cider vinegar, water, salt, and sugar in a sauce pan. Heat to a simmer.
2. Place your pitted cherries into 2 pint size mason jars.
3. Add your ginger and spices on top of the cherries. Be sure to not overfill the jar. You are looking to leave head-space in the lip of the jar.
4. Pour the hot brine over your cherries and spices. Fill to the bottom of the lip of the jar. A canning funnel can be very useful in this step, but not necessary.
5. Seal your jars, and leave out to let cool. Once cooled, store your cherries in the refrigerator. Let marinate for at least 48 hours before enjoying.

Printer Friendly Version

 

This recipe is for refrigerator pickles, so while my equipment was clean, it did not need to be sterilized. If you plan to can these cherries, please take caution and sterilized everything and follow proper canning procedures.


Do you pickle at home or use any other old-school preservation methods? What is your favorite type of pickle? What is the strangest thing you have seen pickled, and would you try it?