Pictured L to R: Michael Fox, Mark Mendelson, owner Nate’n Al, the supporting sponsor, and Bouquet Veprin.
2016 PickleFest Winners & Recipes
“I Can Pickle That” Winners:
1st Place Winner, Bouquet Veprin.
“Best Dill Pickle” Winners:
1st Place, Michael Fox.
1st Place “I can pickle that!” Pickled Chayote by Bouquet Veprin
3 pieces chayote, pitted and cut into thin slices
4 pieces red sweet peppers sliced
2 cups vinegar
1 tablespoons salt
1 cup sugar
3 pieces star anise
5 pieces sliced ginger cut into thin strips
1 teaspoon whole black peppercorns
2 cups water
In a sauce pan combine all ingredients, except for the chayote and red sweet peppers. Bring to a boil for 5 minutes. Place sliced chayote and red sweet peppers in a sterilized jar. Pour in the hot pickling mixture into the jar, making sure that all the vegetables are covered with the pickling liquid. Cover and refrigerate for a day.
1st place Winner of “Best Dill Pickle in Beverly Hills” - Michael Fox
3 cups water
¼ cup pickling salt
2 cups white vinegar
1 dill weed sprig
2 cloves garlic
1 tablespoon pickling spices
1 grape leaf
5-6 medium size cucumbers
Quart size wide mouth canning jars, sterilized, cooled.
Bring the brine ingredients to a boil.
Fill the jars with the 4-6 whole cucumbers first and then smaller ones on top.
Add garlic, dill, pickling spices and a grape leaf.
Fill jars with brine and place lids on top and hand tighten.
Place jars in boiling water bath for 15 minutes. Water should cover tops of jars.
Remove from water bath and let stand for 24-48 hours before storing.
Store the minimum of 4-6 weeks before enjoying.