Wrapped up a weekend of holidaying with a lot of leftovers, kitchen projects that need doing, and weird leftover bottles of wine and such. Figured I’d start putting them to use today, by processing these cucumbers into pickles, and using what I think is my basic quart-jar recipe for the foreseeable future. Maybe more food recipes coming this week, though those might have random alcohol used, for creative kitchen cleaning. Recipe after the picture.
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Approximately will fill a jar of cucumbers cut length-wise. Recommended you date the jars as well.
9 oz distilled white vinegar
5 oz filtered water
1 oz kosher salt
1 oz granulated cane sugar
1 tablespoon dill seed
1 tablespoon black peppercorns, uncracked
1-3 stalks of fresh dill
2 bay leaves
2 cloves of garlic, roughly chopped
That’s it! Keeping it really simple to build off of that. I had pickled fennel a few times recently and it was yellow-ish, which I assume was turmeric, and thinking if I can get some fresh turmeric, slices of that per jar too (dried presents too much of a filtering problem latering on). There might be other ways to get that yellow-ish tint common to pickles though, that are delicious; I’ll just have to investigate further.
Will be interesting to compare this jar to some of the recipes in the Preservation Kitchen book by Chicago chef Paul Virant (Perennial Virant, Vie, etc); I have one or two batches left and plan to make more from there as spring produce hits.