Food Rush Episodes

Pickling Tips from a Pickle Master

Tags: Food Rush

Ryan heads to Paulie's Pickling in San Francisco's Bernal Heights neighborhood to explore the place where he gets the pickles for his corn flake crusted fried chicken sandwich. While in the pickling kitchen, Ryan gets some pickling 101.

Pickling 101 Tips from Paulie's Pickling:

1. Be sure to use the freshest produce you can find, farmers markets are your best bet.

2. For cucumbers make sure they are hard and have bumps on them.

3. You can substitute kosher salt for pickling salt but increasing the amount of salt in a recipe by 1 1/2 times. 1 cup becomes 1 1/2 cups.

4. Be sure to remove the blossoms off the cukes they can soften your pickles.

5. Make sure all jars are sterilized before you pickle in them. Bacteria can ruin a whole batch and even make you sick.

For more information on Paulie's Pickling:
Paulie's Pickling
331 Cortland Avenue
San Francisco, CA 94110
pauliespickling.com

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Other segments featured on this episode of Food Rush:

Cornflake Crusted Fried Chicken Sandwich
Cornflake Crusted Fried Chicken Sandwich
Ryan Scott puts a unique spin on the traditional chicken sandwich recipe.
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Web Exclusive: Spring and Summer Raw Salad with Squash
Web Exclusive: Spring and Summer Raw Salad with Squash
Ryan Scott creates a tasty spring and summer raw salad with squash.
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Restaurant Interior Design
Restaurant Interior Design
Ryan runs into some problems as his restaurant begins to take shape. He finds out the new sign for his restaurant is the wrong color and size. It's just days away from opening day, what will he do? And, "Jack of All Trades" Tyson helps Ryan out with the interior decor of his new restaurant. Get a few interior design tips from Tyson.
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The Pre-opening Restaurant Party
The Pre-opening Restaurant Party
Chef Ryan hosts a party the night before opening day at his new restaurant -- Market and Rye -- that also honors the charity he founded, "Harvest for the Heart."
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