THE BEST LITTLE STEAKHOUSE IN TALLAHASSEE
Step 1: Produce
Truth is, you can pickle just about anything. If you’re one of Tallahassee’s many garden gurus, we’re quickly approaching that special time of year where the fruits (or vegetables, as the case may be) of your labor are finally about to emerge. Pickling could be the perfect way to enjoy your hard work for months to come. For those without a green thumb, there’s no need for concern. This time of year there are plenty of local vegetable stands and grocery stores bursting at the seams with fresh produce, giving you the pick of the crop when it comes to the selection process. Literally. If you don’t usually buy organic, consider taking a word of advice from the Kitchen Goddess and give it a whirl. “If you’re going to buy organic at any time it should be when pickling and preserving,” said Welch. The reason for making the switch is simple. Since this method of pickling is as much about enhancing as it is preserving, starting from a higher vantage point with organic produce is the first logical step. When pickling, consider using vegetables other than cucumbers, such as okra, carrots or sugar snap peas.
Step 2: Prep
Wash, slice and dice vegetables to your preferred size and texture — think chips or spears. If your vegetables are store bought, be sure to remove any waxy skin or residue. Once you’re satisfied, place produce in wide-mouth jar. Fill completely with salted water and selected seasonings. Instead of regular table salt, try unrefined sea salt, like Celtic or Himalayan, which can be found at any organic or health food shop. Don’t be afraid to get your clean hands a little messy. The bacteria necessary to make this project a success need to be introduced from the air and your hands to the vegtables, making a hands-on approach absolutely crucial. After your goodies have been jarred, your seasonings dispersed and your water poured, seal the jar tightly with appropriate lid. Place the container in a bowl you won’t need for the next few days and set a dishtowel over the top, blocking any light. Set aside. Don’t be surprised if your premature pickles get a little rowdy — it’s all part of the fun. “It’s going to be alive,” said Welch. “It’ll get really bubbly and when you open it up some of the liquid is going to come out. And that’s okay.”
Step 3: Pickled
And, voila! In just three short days and with a little counter clean-up time later, you’ll be crunching and munching away on deliciously healthy, homemade pickles. Just remember, the longer you let them sit, the more pickle-flavored they’ll become.
Join us for lunch and dinner at our beautiful location on Apalachee Parkway. Our steaks are not only the best in Tallahassee, but USDA choice midwestern corn-fed beef, specially selected, aged to our specifications and cut daily. We also serve fresh jumbo shrimp and fish – grilled, blackened or fried. So please join us for lunch and dinner or just meet up for drinks at our fully-stocked bar.
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MARIE LIVINGSTON’S STEAK HOUSE
2705 Apalachee Parkway | Tallahassee, FL (850) 270-9506
tallahasseeMagazine.com May–June 2013
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