It’s not unusual for a first-time customer at Whiskey Cake in Plano to have a strong first impression of the restaurant’s pickle – speared high atop their burger, it’s a testament to the pride their kitchen takes in these transformed cucumbers. Crunchy and vibrant, the house-made pickles at Whiskey Cake have become so popular that they now sell them by the jar to customers who can’t seem to get enough.
“Historically a lot of places have used pickling as a preservation method with all their local ingredients,” says Whiskey Cake Sous Chef Chris Wade, who is responsible for the pickles. “Now we’re all accustomed to the luxury of having all sorts of different flavors, and so we pickle with the intent of making something flavorful and enjoyable with the intent of achieving a desired result with all sorts of different components and spices.”
While Whiskey Cake sells and uses all sorts of different pickled vegetables, it’s the dill pickle recipe that they chose to share with Entrée Dallas – a recipe that’s been well considered by Wade.
“I think it’s a wonderfully balanced recipe,” he says. “It’s got enough sugar to balance out the vinegar, but we’ve got some chili flakes and garlic in there to kick up the flavor – and they have wonderful texture.”
These pickles are quick and easy to make – to preserve them for an extended period of time, use standard canning procedure. The pickles below should be refrigerated and consumed within four weeks.
Whiskey Cake Executive Chef John Franke adds that their pickled cucumbers are made with locally sourced Kirby Cucumbers.
By September 4, 2012Published:
- Yield: 3 pounds
- Prep: 30 mins
The pickles at Whiskey Cake in Plano are crisp and sweet with a tart and spicy kick - good for burgers, sandwiches, relishes and even just a quick snack.
- 3 Pounds Pickling Cucumbers Preferably locally sourced Kirbys
- 1/2 Gallon White Distilled Vinegar
- 4 Cups Water
- 4 Ounces Garlic Cloves
- 3 Arbol Chiles
- 4 Ounces Fresh Dill
- 1 Tablespoon Kosher Salt
- 1/2 Cup Granulated Sugar
- 2 Tablespoons Black Peppercorns
- 3 Bay Leaves
- Bring all of the ingredients except cucumbers to a boil.
- Tightly fill a large, heat-proof container (for example, a Pyrex bowl) with cucumbers and top with boiling liquid.
- Cover with a salad bowl or plate to keep cucumbers submerged in the liquid and wrap tightly with plastic wrap.
- Place in the refrigerator while still hot, and soak for 48 hours.
- Once soaked for a minimum of 48 hours, remove from liquid and slice into rings or spears, if desired.
- Strain liquid and pour back over pickles.
- Refrigerate cut pickles in the liquid and enjoy!