Pickle Sour
Photography Olivia Moore, That Green Olive.
BROUGHT TO YOU BY Cook and Nelson
Embrace International Pickle Day with this dill-icious recipe from Great NZ Toastie Takeover Winner Brooke Moore
The international day of the pickle is back for 2023, with serious pickle fans relishing all the deliciousness that comes with International Pickle Day on Tuesday 14 November.
Celebrate International Pickle Day at home with this simply dill-icious recipe from talented young chef Brooke Moore. The senior chef de partie from Mount Maunganui’s Freeport with Cleaver & Co took top honours in this year’s Great NZ Toastie Takeover.
Brooke’s equally talented twin sister, photographer and content creator Olivia Moore, from That Green Olive, collaborated with Brooke on these stunning images.
Makes: 1
INGREDIENTS
20ml pickle brine syrup (below)
50ml gin
10ml lemon juice
40ml tonic water
30g egg white (approximately 1 egg white)
3-4 ice cubes
Pickle Brine Syrup
150ml brine from McClure’s Bread & Butter Pickles
150g sugar
Pickle Salt
100g salt
25g brown sugar
1 jar McClures’ Bread & Butter Pickles, dehydrated (dehydrate at 65°C for 48hrs)
2g celery salt
To Serve
Dehydrated pickle slices, (dehydrate at 65°C for 48hrs)
Pickle salt (ingredients above)
METHOD
To make the pickle brine syrup, combine pickle brine and syrup in a pot and cook over a high heat, until sugar is dissolved and a thin syrup consistency is achieved. Leave to cool.
To make the pickle salt - blend the dehydrated pickles (dehydrate at 65°C for 48hrs) in a high-speed blender to a powder consistency. Add remaining ingredients and mix thoroughly. Store in a sealed container.
Dip the rim of your glass into the pickle syrup, then into the pickle salt.
In a cocktail shaker, combine all ingredients and shake for 15 seconds. Pour over a strainer into the prepared glass. Garnish with a dehydrated pickle slice and serve immediately.
You can find more delicious pickle recipes on the Cook and Nelson website here.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.