Calicolady
New member
Here's one of my favorites. I consider pickles a food group. Yum!
3/4 Sour Dill Pickles
WEST PORT RIVER BARREL CUKES (Massachusetts)
3/4 Sour Dill Pickles
from book: "Quick Pickles" - Chris Schlesinger
Makes 4 quarts
1 large jar with lid, or, large crock, and very large bowl/w/plate and a clean heavy weight (brick)
2 doz., or 4 1/2 lbs pickling cucumbers (kirby cucs) 3-5" long
WEST PORT RIVER BARREL CUKES (Massachusetts)
3/4 Sour Dill Pickles
from book: "Quick Pickles" - Chris Schlesinger
Makes 4 quarts
1 large jar with lid, or, large crock, and very large bowl/w/plate and a clean heavy weight (brick)
2 doz., or 4 1/2 lbs pickling cucumbers (kirby cucs) 3-5" long
with blossom ends removed
1 or 2 handfuls small red chilis of choice, or 2 jalapenos, 2 thai
chilis and 2 cayenne chilis,
stabbed or slit twice
stabbed or slit twice
1 large head of garlic, peeled and minced/chopped
1 large onion, sliced crosswise, about 1/2" thick
1 cup julienned fresh horseradish
1 handful of fresh dill fronds (optional)
2 tbsps. yellow mustard seeds
2 tbsps. coriander seeds, cracked
1 tbsp. black peppercorns
4 dried bay leaves, crumbled
*1 handful grape, sour-cherry, or oak leaves, well washed
1 large onion, sliced crosswise, about 1/2" thick
1 cup julienned fresh horseradish
1 handful of fresh dill fronds (optional)
2 tbsps. yellow mustard seeds
2 tbsps. coriander seeds, cracked
1 tbsp. black peppercorns
4 dried bay leaves, crumbled
*1 handful grape, sour-cherry, or oak leaves, well washed
optional - see below
12 cups of water
3/4 cup white wine vinegar
7 1/2 tbsps course salt
3/4 cup white wine vinegar
7 1/2 tbsps course salt
In a very large bowl, combine cucs, chilis, garlic, horseradish, onion, dill, mustard seeds, peppercorns, bay leaves and grape leaves. Pack this mixture into your wide mouth glass jar, or crock.
In a seperate large, non-reative bowl or pitcher, combine water, vinegar and salt to make the brine, stirring until salt is dissolved.
Cover the cucumber mixture with liquid mixture plus 2" or more, then cover with lid, or plate, with weight on top. The object is to keep the cucumbers submerged so they pickle.
Cover with a clean cloth, and store at room tempurature for 4 -7
days, taking care to keep contents submerged at all times, skimming any foam that may form on the brine surface every
1 -2 days.
days, taking care to keep contents submerged at all times, skimming any foam that may form on the brine surface every
1 -2 days.
The pickles are done when their pale green color is mostly the same inside and out. They will keep, covered and refridgerated for 1 month, but they will start to soften unless you've included
* plenty of grape, sour-cherry, or oak leaves.
* plenty of grape, sour-cherry, or oak leaves.
To freshen the flavor of the brine, you can strain the solids out of the liquid brine, bring the brine to a boil, cool it at room temperature, and reimmerse the cucumbers and new flavorings, discarding the old flavorings.
If fermenting is done correctly, pickles will be crisp.