Buzz
I adore all kinds of pickles—sweet, sour, half-sour, and beyond—but the ones I enjoy the most are the ones that are so intensely flavored, they push you to the edge. I crave a pickle that challenges me, one that would overpower the faint-hearted. Incorporating MSG helps me create that kind of pickle.
When discussing monosodium glutamate, it's essential not to confuse its savory taste with saltiness. While salt is purely sodium, MSG brings both sodium and glutamic acid, an amino acid found in tomatoes, parmesan, and meats. This is what gives those foods their savory “umami” taste, which is more rounded and rich, covering your whole palate from front to back.
Although I use MSG to craft pickles with an intense, almost overpowering flavor, you don’t have to go that far. Just a small pinch can subtly enhance the flavor, leaving your pickles tasting a bit better. For a richer, more umami-heavy flavor, try adding 1/4 teaspoon to a homemade brine. If you want a pickle with the punch of an overloaded Cool Ranch Dorito, add 1/2 teaspoon.
Cucumber pickles with a punch of umami are fun, but MSG gives pickled onions an onion dip-like flavor. I also believe MSG-pickled cauliflower would be amazing. Whatever vegetable you choose, start with a simple fridge-pickle brine to really bring out the MSG’s flavor, and once you’re happy with the savory profile, feel free to add other herbs, spices, alliums, and peppers. You can use any brine, but I think the one below is particularly good. (Use any leftover brine to make a filthy martini.)
Ultra Savory MSG Pickles
Ingredients:
1 large cucumber, or enough of any vegetable to fill a pint jar or soup container
3/4 cup white vinegar
1/2 cup water
1/3 cup sugar
1 1/2 tablespoons salt
1/4 teaspoon MSG
Slice or smash the cucumber (or any other vegetable) into your preferred pickle shape and pack them into a jar or soup container. Combine all remaining ingredients in a small saucepan and heat until boiling, stirring to help dissolve the solutes. Remove the brine from the heat and pour it over the cucumbers. Cover loosely, let it come to room temperature, then refrigerate overnight before enjoying.
