Curmudgeon Pickled Hash A La Al Martin

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Servings: 100 Difficulty: Intermediate
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A bold, spicy, and tangy pickled hash featuring onions, squid, and tofu in a complex brine.
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This hearty pickled hash is a labor of love, combining sweet Walla Walla onions, fresh squid, and firm tofu in a robust, spicy brine. The flavors are intense and complex, driven by red wine vinegar, massive amounts of garlic, pickling spices, and a secret sauce blend that includes hot sauce and fish sauce. The result is a crunchy, tangy, and deeply savory appetizer that balances sweetness with heat. Perfect for long-term preservation, this dish improves with age, making it ideal for sharing at potlucks, pairing with cold beers, or enjoying as a spicy kick-start to a meal. It&# 226;€™s a unique twist on traditional pickling that demands patience but rewards with unforgettable flavor.

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Curmudgeon Pickled Hash A La Al Martin

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 100 Calories: 6019.4

Description

This hearty pickled hash is a labor of love, combining sweet Walla Walla onions, fresh squid, and firm tofu in a robust, spicy brine. The flavors are intense and complex, driven by red wine vinegar, massive amounts of garlic, pickling spices, and a secret sauce blend that includes hot sauce and fish sauce. The result is a crunchy, tangy, and deeply savory appetizer that balances sweetness with heat. Perfect for long-term preservation, this dish improves with age, making it ideal for sharing at potlucks, pairing with cold beers, or enjoying as a spicy kick-start to a meal. It&# 226;€™s a unique twist on traditional pickling that demands patience but rewards with unforgettable flavor.

Ingredients

Directions

  1. Peel and trim the Walla Walla onions, cutting them into uniform chunks if desired, or leaving whole for slower pickling.
  2. Clean the fresh squid thoroughly, removing skins and entrails while keeping the tentacles attached.
  3. Cut the firm tofu into precise 1-inch cubes to ensure even texture and absorption of the brine.
  4. In a large, food-safe container such as a 55-gallon barrel, combine the red wine vinegar, water, salt, and sugar.
  5. Stir the liquid mixture vigorously until the salt and sugar are completely dissolved.
  6. Add the Tabasco sauce and the Secret Curmudgeon Sauce to the brine, mixing thoroughly to incorporate.
  7. Stir in the minced garlic, pickling spices, and crushed red peppers until evenly distributed throughout the liquid.
  8. Place the cleaned squid, cubed tofu, and onions into the barrel, ensuring they are fully submerged in the brine.
  9. Weigh down the ingredients with a clean, food-safe weight or lid to keep them submerged below the surface of the brine.
  10. Seal the container and store in a cool, dark place, allowing the pickling process to continue for several weeks to develop full flavor.

Nutrition Facts

Servings 100

Amount Per Serving
Calories 6019.4kcal
% Daily Value *
Total Fat 12.8g20%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 334797.1mg13950%
Total Carbohydrate 1425.2g476%
Dietary Fiber 123.8g496%
Sugars 833.8g
Protein 127.4g255%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pickled, hash, onions, squid, tofu, spicy, vinegar, garlic, preserved, appetizer, curmudgeon, brine, fermented, tangy, american, batch, homemade, condiment, snack
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