Pickle Oil
September 18, 2024 by Kimberly
Imagine a drizzle of tangy, savory oil infused with a burst of pickled goodness. This magical blend elevates any dish, adding a bright, crunchy kick that’ll have you craving more!
60 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
TANGY
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Ever wanted to add a little magic to your meals? This flavorful pickle oil does just that! It’s like a tangy explosion in your mouth with every drizzle. Perfect for sprucing up salads, roasted veggies, or even a simple sandwich. You can whip it up in no time and store it for later. Whether you’re cooking for friends or just want to jazz up a weekday lunch, this oil is your secret weapon.
How to serve
This oil shines when you drizzle it over fresh greens, turning any simple salad into something gourmet. It’s also amazing as a finishing touch for roasted vegetables or grilled meats, giving them that extra tang and complexity. Dip fresh, crusty bread in it for an easy, crowd-pleasing appetizer. And trust me, it’s killer as a sandwich spread or mixed into your favorite marinades. Basically, you can add it anywhere you want a little zing!
How to store
Store your pickle oil in an airtight container, like a mason jar, in the fridge for up to two weeks. Make sure to give it a little shake before using to get all those flavors evenly distributed. The longer it sits, the more the flavors intensify!
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Pickle Oil
- Total Time: 60 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 150 grams pickles
- 250 milliliters rapeseed oil
Instructions
- Put the pickles into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the pickles are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°C (220°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine mesh strainer over one medium-sized bowl and another fine mesh strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water.
- Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
- Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about half an hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Passive Time: 30 min
- Cook Time: 30 min
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