One of my favorite local food magazines published a recipe this week for Vic & Anthony's Executive Chef Carlos Rodriguez's pickles used on the restaurant's hamburgers. It sounded so easy, I decided to try it and embarked on an odyssey to find pickling cucumbers. 5 grocery stores later, I'm empty-handed. I know they were plentiful 2 weeks ago, but I guess they are a summer crop. So I have regular cucumbers to slice for the recipe. I haven't pickled before, but now have all that I need to put up some pickles tomorrow. (Always wanted to say, "puttin' up some pickles!") So I'm sharing the recipe for what Chef Rodriguez calls, "the best pickles ever."
And I'd love any advice you pickling pros may have for me.
Total Time: 1 Week Active Time: 1/2 hour Number Serves: Oodles Equipment: 3-4 quart size wide-mouth pickling jars
Enough cucumbers to fill the jars. Leave pickling cucumbers whole, slice others for chips.
1-1/2 quarts water
1/2 quart vinegar
1/2 cup pickling salt
generous amounts of peeled garlic cloves (whole) and fresh dill
"Wash the cucumbers and let them dry, slicing them if you wish. Combine the water, vinegar and salt in a large pot and bring to a boil. While the mixture comes to a boil, pack the jars with cucumbers, dill and garlic. Don't be stingy. When the brine boils, immediately pour it in to fill the jars and seal with fresh lids. After the filled jars cool, turn them upside down on a dry towel to finish cooling. Let them sit out at least 24 hours before storing them in the refrigerator. After a week, the pickles are ready to [eat]!"
From Chef Carlos Rodriguez via My Table Magazine