October 26, 2010

The Nation’s Third Oldest College Newspaper

Volume 81, Issue 3

Cody's Food Bit for Oct. 26, 2010

Nu Student Chris Dugan holding a jar of pickles. Photo courtesy of Cody Castiglia.

Nu Student Chris Dugan holding a jar of pickles. Photo courtesy of Cody Castiglia.

Each week, NU Hospitality major and gourmand (fancy word for food lover) Cody Castiglia will feature fascinating food facts, cooking tips, local restaurant reviews (helpful if for some reason you get sick of Clet food) and other food-related news for those who love to cook, as well as those who would like to start. This week's tasty morsel of knowledge features a recipe for pickles that you can make right in your dorm.
Oh, and Chris Dugan, Lynch Hall RA, says brush your teeth after you eat pickles, not before.

Pickles in your dorm
Some of you may wish to express your creativity through an Iron Chef “ worthy creation. Others may desire to whip up a nice pumpkin cheesecake for your dorm-mates or possibly just for yourself. Unfortunately, resident life here at Niagara doesn't exactly provide the perfect setting for such culinary conquests.
In an effort to get you to play with your food, I have enclosed an easy but effective pickle recipe. All you need are cucumbers, vinegar, a pickling jar, a few humble spices and a refrigerator (one of those mini-fridges will work just fine).
Low-temperature pickling is easy, fast, and eliminates the need for the excessive amount of equipment required for traditional pickling.

Ingredients
2 cucumbers, thinly sliced
½ onion, chopped
1 ¼   cups  white vinegar
¼   cup  sugar
1 ½ tablespoon of salt
2 teaspoons fresh dill
24-32 ounce jar with a lid
Garlic clove (optional)
Chili flakes (optional)

Preparation
1)    Place half of the cucumber slices in the bottom of a pickle jar; top with half of the chopped onion.
2)    Repeat procedure with the remaining cucumber slices and chopped onion.
3)    Combine vinegar and remaining ingredients; stir them well.
4)    Pour vinegar and remaining ingredients over cucumber/onion mixture.
5)    Cover and refrigerate for at least 48 hours.
The only downfall about this type of pickle is that it must be stored under refrigeration. The good news is that they have a shelf life of three weeks as long as they are left in your refrigerator.
To amplify the flavor, you put a garlic clove in the jar and/or some chili flakes. Proudly pair your pickles with a variety of lunchtime meals. These sweet, crisp, slightly acidic pickles would be the perfect accompaniment to any rich sandwich. Other vegetables such as cauliflower, celery and peppers can also be pickled, but that will have to wait for another issue.

Food for Thought
Courage to start and willingness to keep everlastingly at it are the requisites for success.
“ Alonzo Newton Benn
Next week “ Thanksgiving special.
Food questions, comments or restaurant that you would like me to review? Shoot me an e-mail at ccastiglia@mail.niagara.edu

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