Pickles de Vanille verte

While experimenting with different methods for curing green vanilla beans, I thought it would be a shame not to try some recipes using them. So I tested them, drawing inspiration from Chef Eric Miete's recipe for Koppertcress, and thought, why not share it with you?

The aroma is indeed very vanilla-like. Mine rested for three weeks before I tasted it, two weeks longer than the original recipe. I also made two variations, more or less salty, with and without vinegar to allow the vanilla flavors to continue developing.

And is is so simple to do:

Rince the green vanilla bean with pure cold water.

Diagonally cut paper-thin slices of the green vanilla pods with a sharp knife, add in jar and reserve.

Heat the sugar water (or the mix sugar water + vinegar) to the boiling point.

Out of fire, add a pinch of salt and pour the boil onto the thinly sliced beans until they are submerged.

Cool back the jar with ice cubes for a fast chill, or cover with a clean tissue and let it chill at ambient temperature.

Once chill, keep the pickled Planifolia Green preferably in the blast chiller.

After 3 weeks they will be ready to enjoy. Best stored in a glass jar at the bottom of the refrigerator.

It's a combination of bitter-sweet / sweet and slightly fattening vanilla flavor with a gel-like texture and green crunchy.

Perfect with desserts, fruits, pastries, marinades, raw vegetables (including tubers and carrots), daikon cress, radish, raw fish (e.g. slow-cooked whitefish), tagines and couscous.