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PARA LLEVAR


Marisa’s Pickles
Recipe MARISA MILZER
TONY is from Buffalo, New York. He grew up fighting in school and crossing the bridge into Canada to go drink with his friends on the weekends. He’s a stocky Italian of a man, a sort of classic rowdy New Yorker with a heart of gold. When he moved out here he bounced around working in kitchens, deli’s, saw the end of Leona in Venice, and helped open Lupetti’s downtown before settling in at Lodge Bread Company in Culver City.







INGREDIENTS

Persian cucumbers

fresh dill

garlic

chili flakes

yellow mustard seed

coriander

black peppercorn

dill seeds

1
Slice tails off Persian cucumbers and layer in fresh dill and garlic.

2
For spicy flavor, add chili flakes or fresh chilis.

3
Top with a bit of yellow mustard seeds, coriander, black peppercorn, and dill seeds.

4
Cover with salt water brine (1/4 cp of salt dissolved in 1L of water; repeat recipe until cucumbers are completely submerged), cover top with plastic wrap and a plate so no cucumbers are above water.

5
Let sit out to ferment for 3-5 days.

6
Refrigerate. Enjoy!


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PARA LLEVAR
Venice, CA
est. 2018

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