July 23, 2013

In the Kitchen: Homemade Pickles


Our first week living in Charlottesville we did not have internet. So, we spent a few afternoons at a local coffee shop sipping iced coffees and catching up on emails (well, mostly social media). So, when I stumbled across this NY Time's article about making pickles at home, I knew exactly what was going to be on our farmer's market list that weekend: kirby cucumbers. Will made pickles last summer, but they never seemed quite right. The process of pickling can be tricky, so the method fermenting seemed easier. The process was simple, but there are a few things we will do differently next time. We placed a clove a garlic in each jar, and this gave them a very strong garlic flavor. I would could back to 1 clove for the entire batch. We also let them sit out for three days before checking them. I prefer a crisper pickle, so if you are like me, two days should do the trick. Overall, this is a recipe I would make again (and probably will this summer), so that is why I wanted to share it with you. It really does make fantastic pickles, plus knowing you made them yourself makes it all the better.

Homemade Pickles
Adapted from The New York Times

2 lbs kirby cucumbers
1 clove garlic, thinly sliced
1 tsp dill
2 tbs kosher salt

Method:
Place cucumbers in a large bowl filled with ice water and allow to soak for thirty minutes. Then, remove from ice water and slice off ends. From here, cut the cucumbers into spears, slices, or both.

Add salt to 2 cups boiling water and stir until dissolved. Next, add two cups of filtered of non-chlorinated ice to the salted water. Allow the mixture to cool.

Transfer cut cucumbers to two or three quart jars, along with garlic and dill. Top each jar with brine until just covering cucumbers. Loosely cap the jars, the pickles will reales gas during fermentation.

Place jars in a dark pantry for two to three days, until sourness is reached. Keep in the refrigerator and enjoy for up to one month.




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