A day without pickled onions in my fridge is a sad day. Simple Pickle Brine recipe allows you to create a multitude of pickles. In this video chef Alan makes pickled eggs, bread and butter pickles from cucumbers, pickled kohlrabi, and pickled red onions. Alan also discusses safety issues, how to store your pickles and the different pickle shelf life and expiry dates.

Chef Alan Barbour is based in the Canadian Maritime provinces. He works as the chef / owner of a small town New Brunswick Bistro. It is here that he researches and explores old and new Maritime recipes and the recipes of Atlantic North America. His cooking style blends diverse styles from Acadian cuisine to Cajun / Creole, Caribbean, Quebecois and more. An avid gardener, chef Alan oversees the intense urban garden behind the bistro. It is here where heritage and heirloom vegetable varieties are selected and grown for the bistro and recipe research. Alan is also passionate about local sustainable seafood, charcuterie, and baking and is an active forager.

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