At Morris Tap and Grill, my team and I take such pride in presenting the best ingredients and putting our own twist on our dishes. We want every component of our plates to be special. So rather than buying ready made pickles and commercial bacon, this summer, we are making our own. We use our sweet and spicy Kirby pickles and pickled cherry peppers to accent our cured meat board which features chorizo, wild boar, applewood smoked salami and house cured prosciutto.
We are having a blast playing with our new smoker and the best part is our customers are loving it! First we lovingly cure the bacon and then we smoke it for 2 hours using Makers Mark soaked cherry wood chips. Holy Smokes is it good!(pun intended) But don’t take my word for it, come on in to MTG and try our house made deliciousness. We’ve even smoked our house cured pork belly to top our Cotswold Mac-n-Cheese. There is so much more to create in the coming season and we’re looking forward to sharing with you…Fire It Up!
I’ve put together the pickle recipes in small batches for you to try at home. Enjoy!
Quick-Pickled Cherry Peppers
12 cherry peppers, washed well
2 cups white vinegar
½ cup sugar
2 cloves garlic, cut into thirds
1 teaspoon salt
1. With the tip of a knife, poke a few holes around the tops of the peppers. Place peppers and remaining ingredients into a saucepan and bring to a boil.
2. Simmer over medium heat for about 10 minutes, or until the peppers are slightly softened.
3. Cool for approximately 30 minutes.
4. Transfer peppers and brine to storage container and refrigerate.
5. Eat peppers once they’ve cooled or store for up to a week in the refrigerator.
Pickled Kirby Cucumbers
8-10 small pickling cucumbers, Kirby preferred
2 cups white vinegar
1 cup sugar
1 cup pickling spice
2 cups water
2 tablespoons pickling salt
4 heads fresh dill
4 small cloves garlic
1. Cut a thin slice from the ends of each cucumber
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
3. Place pickles in container
4. Pour picking juice over pickles and cool.