Dish
Sweet Pickles 2 pounds of vegetables of choice (radish, turnip, asparagus, carrot, even apple) 3 cups water 3 cups sugar 3 cups cider vinegar (white- or redwine vinegar will do in a pinch) Method:
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Brower, 30, grew up in Troy, where he returned with his wife, Sarah, after two years in Burlington, Vt. Seeking adventure, he’d taken the Burlington job on a quick whim: apply online late at night, interview on the phone the next day and in-person later in the week, start the new gig. But the couple, homesick for their native Capital Region, returned home, and Brower started at the gastropub in January 2012. The rustic simplicity of the restaurant suits Brower’s sensibility for elemental, direct food. He likes big flavors, smoked or grilled, and unfussy preparations and presentations. He serves hush puppies with sweet-and-sour molasses, peas and goat cheese on toast with a fried egg, a pizza with nothing more than house-made mozzarella and herbs. And always pickles somewhere, even if just as a snack for the chef.
Clean and cut your vegetables and place them in clean, heat-resistant containers. (Mason jars work well, or a deep bowl; the important part is that the vegetables will be able to be submerged in the brine.) Add vinegar, water and sugar to a pot with a big pinch of salt. Turn heat to medium high and give the brine a good stir When the brine comes to a boil, take it off the heat and ladle the hot brine over the vegetables. Cover the jar(s) with lids. If using a bowl, weigh down vegetables with a plate to submerge them in the brine. Refrigerate the pickles. Let sit for 24 hours and enjoy. The pickles will hold up for a month or more in the fridge.
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