Back in late January, I went on a press trip to New Orleans to learn more about Zatarain’s. Before that trip, all I knew about that iconic brand was the fact that they sold boxed rice mixes. While on the trip, I discovered that Zatarain’s is synonymous with New Orleans food. Never before had I encountered a brand that was so interwoven with the food culture of a place.
It was a magical trip and I came away feeling moved by the welcome of the city and motivated to devise a cucumber pickle recipe that employed the Zatarain’s Concentrated Shrimp and Crab Boil flavoring. The reason for the recipe idea was this. They told us that originally, people would flavor their crab boil with packets of pickling spices. Over time, they’d created the concentrated liquid flavor out of a blend of extracted oils from those classic pickling spices.
Always dreaming up preserving recipes, it seemed obvious that I should make a pickle using the liquid flavor, if for no other reason than it would create a classically flavored pickle without the mess of the whole spices.
Click here to read more and get this recipe: http://foodinjars.com/2016/10/low-temperature-pasteurization-crab-boil-pickles/