Curmudgeon Pickled Hash A La Al Martin

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;ÂÂs a unique twist on traditional pickling that demands patience but rewards with unforgettable flavor.

Cooking Method: Grilling

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 100

Calories: 6019.4

Dietary: Gluten-free

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;ÂÂs a unique twist on traditional pickling that demands patience but rewards with unforgettable flavor.

Ingredients

50 pound Waller Waller Onions
1/4 pound Pickling Spices
1/4 pound Crushed Red Peppers
10 ga Red Wine Vinegar Or Ripple
5 pound Sugar
2 1/2 ga Water Or More Ripple
3/4 pound Salt
25 pound Fresh Squidlets *
25 pound Tofu Cut Into 1" Cubes **
2 quart Tabascar Sauce
8 pound Minced Garlic
1 ds Secret Curmudgeon Sauce ***

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

Read it online: https://www.chefs-mate.com/recipe/curmudgeon-pickled-hash-a-la-al-martin/