5/1 Chef in the Market Demo: David Barber, Three Square Grill & Picklopolis

May 1, 2010 Chef in the Market demonstration by:
David Barber, Three Square Grill & Picklopolis.

Recipe:

Picklopolis Spring Mix

Ingredients:

1 cup white wine vinegar

1 1/2 cups Cider Vinegar

2 1/2 cups Water

1/2 cup Pickling or Kosher Salt

1 tsp black peppercorns

2 bay leaves

½ tsp fennel seeds

1 clove

1 pinch chili flakes

1 bulb Garlic – trim and peel cloves

1 # Asparagus- trim off woody end and wash well.

1 # Fiddleheads – trim end and wash well.

Directions:

• In a 2 quart pot combine white vinegar, cider vinegar, water, and salt.
• Bring to a boil.
• Add peppercorns, bay leaves, fennel seeds, clove, chili flakes and garlic.
• Return to a boil.
• Then add asparagus and fiddleheads.
• Remove from heat immediately
• Let cool to room temperature
• Put in refrigerator
• DO NOT PUT THE LID ON UNTIL COLD.
• They will keep for a long time.