Photo credit: ellen sackett
Photo credit: Arthur bovino
by Tim love
INGrEDIENtS Serves 4 4 whole firm kirby cucumbers 2 tablespoons pickling spice 1 sheet cheese cloth 2 cups distilled white vinegar 1 serrano chili, sliced Peanut oil salt and pepper
heat a charcoal grill to 450 degrees.
cut cucumbers into spears leaving seed and skin intact.
Prepare a bouquet with the cheese cloth and pickling spice: Place pickling spices on the sheet of cheesecloth and tie to seal.
Place bouquet in a large bowl and add vinegar.
oil cucumbers with peanut oil and season with salt and pepper. Place on hot grill for 45 seconds a side.
Place cucumbers in bowl with vinegar and cover with plastic wrap for 1 hour. remove and seal in mason jars or serve immediately.
tim Love is chef and owner of The Lonesome Dove Western Bistro and The Love Shack in Fort Worth. Through his restaurants and his work in the community for such causes as the March of Dimes and Spoons Across America, Love has become the de facto culinary ambassador for the state of Texas, always doing his fans proud.
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