Dill Pickle Recipes
As soon as I find some tiny cucumbers in London, I'm making myself a big batch of close to kosher as I can get dill pickles.
can anyone recommend me a fantastic recipe?
especially if anyone knows the recipe for those cloudy brine dill pickles served in jewish delis?? they are to die for good.
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5 Comments:
I just tried my first batch of Ukrainian Dill Pickles and it was pretty darn close to what I remember my grandmom sending home with us in big gallon glass jars. No vinegar either. I'd totally recommend giving them a try. Garlic and dill. Can't go wrong. ; )
coquettecutie at 8:08PM on 08/14/07
RE: Hand to Mouth
Did I mention yet how much I enjoy your posts?! :)
Good Golly...pickling is soooooooo much fun! My basic pickling brine is just this;
Sugar (about 1/8 cup to every 6 or 7 cukes)
Salt (Kosher salt to taste or about 3 teaspoons per
6 or 7 cukes).
Peppercorns (About 1 heaping tablespoon per 6 or 7 cukes)...
Apple cider vinegar (Approx. 3 cups or at least enough to cover
your cukes so pretty much eyeball it).
Fresh or dry dill (Fresh dill is heaven but dried dill is wonderful too)!
Vitamin C crystals (if you have them handy, they add an extra bit O' sour and preserve your pickles with a bit of tang).
-Oh mercy! I hope I didn't forget anything...
Happy cooking, baking, pickling and smiling,
Cheffy =0)
cheffy at 3:55AM on 08/15/07
Check out this blog Pickles and Beef Jerky. It's written by a friend of mine, who loves pickles more than anyone I have ever met. There should be some good tips for you.
foodette at 3:25PM on 08/15/07
I did this on my blog a while back:
http://offthebroiler.wordpress.com/2006/08/18/makin-pickles/
jperlow at 6:59PM on 08/15/07
one cup of kosher salt, one gallon of water and seasoning of your choice (dill,mustard,garlic etc.) put the cleaned cucs. in a glass jar, cover with brine, keep them submerged, cover with a cloth and let 'em sit at cool room temp. in about 4 days they'll start to bubble (this is good) after about 7 days you have half-sours a few more and full-on pickles. put 'em in the fridge and enjoy for weeks to come. these are the real deal and should not scare you at all. people have been fermenting foods like this for 1000s of years.
coolname at 12:33AM on 08/23/07