M and I currently have seven jars of pickled cucumbers, one jar of pickled beets and one jar of pickled jalapenos in the fridge. Whoa. The "Bush Pickler" cucumbers we planted are really living up to their name and we are constantly coming home from the garden with five or more small cucumbers.
So far we've used four different recipes: the Sour Pickle recipe from Wild Fermentation, a recipe for Asian-Inspired Quick Pickles from Food in Jars, and the Cucumber Pickles from Mrs. A. (Marguerite) Miltner at The Pickle Preservation Society. I really like the latter recipe, the turmeric is very prominent. But we wanted something that tastes just like the dill pickles we buy in the store so M came up with the following recipe that seems to hit the spot:
Ingredients:
4 medium cucumbers, cut into spears
2 grape or cherry leaves
1/2 head flowering dill, minced
4 large garlic cloves, sliced
1 T celery seed
1 T ground mustard seed
1.5 c white vinegar
6 c water
1/4 c salt
Stuff the first six ingredients into two 23 oz jars. Bring the vinegar and water to a boil, add salt. Pour the brine over the cucumbers, screw lids on and let sit until cool. Put in fridge and eat within 3 weeks.
**************
M wants to tweak the recipe by adding more salt and less vinegar, so that might be the next step. We've also found that adding the tannin-filled grape or cherry leaves keeps the pickles nice and crunchy, ala Sandorkraut's suggestion. We haven't made the leap to canning these and sterilizing them for long-term storage but the jars seal as they cool so they keep for a really long time in the fridge.
So far we've used four different recipes: the Sour Pickle recipe from Wild Fermentation, a recipe for Asian-Inspired Quick Pickles from Food in Jars, and the Cucumber Pickles from Mrs. A. (Marguerite) Miltner at The Pickle Preservation Society. I really like the latter recipe, the turmeric is very prominent. But we wanted something that tastes just like the dill pickles we buy in the store so M came up with the following recipe that seems to hit the spot:
Ingredients:
4 medium cucumbers, cut into spears
2 grape or cherry leaves
1/2 head flowering dill, minced
4 large garlic cloves, sliced
1 T celery seed
1 T ground mustard seed
1.5 c white vinegar
6 c water
1/4 c salt
Stuff the first six ingredients into two 23 oz jars. Bring the vinegar and water to a boil, add salt. Pour the brine over the cucumbers, screw lids on and let sit until cool. Put in fridge and eat within 3 weeks.
**************
M wants to tweak the recipe by adding more salt and less vinegar, so that might be the next step. We've also found that adding the tannin-filled grape or cherry leaves keeps the pickles nice and crunchy, ala Sandorkraut's suggestion. We haven't made the leap to canning these and sterilizing them for long-term storage but the jars seal as they cool so they keep for a really long time in the fridge.
1 comment:
dude, our garden is OVERFLOWING with cucumbers ... i'm sending this post to everyone so they know what to do with them before they all effin ROT. you can only eat so many cucumber/tomato salads...
said fegie
Post a Comment