A little love letter
Dear pickle oil,
Pickles, blended into oil. It sounds like a dare, and maybe it was, but I’m not taking it back. Now I can’t imagine my kitchen without you.
You’re tangy, salty, a little sour, with that unmistakable pickle brine flavor, carried by smooth rapeseed oil that lets me put you on absolutely everything. Potato salad, roasted vegetables, a plain green salad, a sandwich that needed help. You fix things quietly.
That’s what I love about basics like you. Nobody notices you on the plate, but everybody notices when you’re missing. One drizzle and a boring lunch suddenly has a point of view. You’re for the pickle people, and I am very much one of them.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Pickle Oil
Pickles gently cooked in rapeseed oil and strained. Tangy, savory and the base for picklenaise. Drizzle it over potatoes, salads or sandwiches.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
blend
Put the pickles into a blender. Pour in the oil and blend on the highest setting until only tiny pieces are left. The finer it is, the more color and flavor end up in the oil.cook out the water
Pour everything into a medium pot and heat it over medium heat to around 100°C. Let it simmer there, stirring now and then, until it stops sizzling, about 15 minutes. That's the sign all the water from the pickles has evaporated. The more water in there, the longer it takes. Keep the heat at medium, nothing should brown.cool
Optional: for a stronger flavor, take the pot off the heat and let it sit for 30 minutes. Then set the pot in a bowl of ice water and stir until the oil is almost cold.strain
Pour the oil through a fine-mesh sieve to catch the coarse bits.filter
Line a second sieve with a coffee filter, set it over a bowl and pour in the oil. Let it drip through on its own, plan at least 30 minutes. The more tiny bits are left, the longer it takes. Don't press it, or the oil turns cloudy.bottle
Pour the oil into a clean bottle. Store in the refrigerator for up to 1-2 weeks.Pairings
Which pickles work best?
What does pickle oil taste like?
How long does pickle oil keep?
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A little love letter
Dear pickle oil,
Pickles, blended into oil. It sounds like a dare, and maybe it was, but I’m not taking it back. Now I can’t imagine my kitchen without you.
You’re tangy, salty, a little sour, with that unmistakable pickle brine flavor, carried by smooth rapeseed oil that lets me put you on absolutely everything. Potato salad, roasted vegetables, a plain green salad, a sandwich that needed help. You fix things quietly.
That’s what I love about basics like you. Nobody notices you on the plate, but everybody notices when you’re missing. One drizzle and a boring lunch suddenly has a point of view. You’re for the pickle people, and I am very much one of them.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Pickle Oil
Pickles gently cooked in rapeseed oil and strained. Tangy, savory and the base for picklenaise. Drizzle it over potatoes, salads or sandwiches.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
