Sunday, January 31, 2010

Kosher Dill Pickles

As with most foodie things, I tend to go through phases where I'm obsessed with a particular genre. For a month or so last year, it was making baguettes, from which I have taken a short hiatus due to the time constraints of properly fermenting your mother.

My current fascination is with pickling. Cukes, peppers, radishes, almost anything can be pickled. And as long as you consume within 12-14 days, you don't have to go through the more time-consuming canning process. Technically, these are referred to as refrigerator pickles, as that is where the verb takes place.

The only thing that makes them 'kosher' is the addition of garlic. I am not sure if I have processed the cukes according to kosher standards. Sort of ridiculous, if you ask me. You can't eat bacon? Pork Chops? No thanks.

Be sure to keep the water/vinegar ratio at least 50/50, and ensure you are using at least 5% acidity vinegar. You can modify these any way you like, adding/subtracting seeds, spices, the amount of garlic, chili flake, etc. to your liking. These will be a little spicy and garlicky, which is how BLT prefers them.

Kosher Dill Pickles

8 fresh kirby cucumbers, those little guys about 4-6" long, rinsed clean and cut into quarters
2.5 C water
2.5 C white vinegar
1 C fresh dill
1 ts dill seed
1 TB black peppercorns
1/2 ts coriander seed
1/2 ts chili flake
1.5 TB sugar
1.5 TB kosher salt
4 cloves garlic, sliced thinly

Combine the water, vinegar, sugar and salt in a large saucepan. Heat over medium heat and stir until sugar and salt are dissolved. Place the cukes into a container where they will be tightly-packed, I used two 750 ml tupperware containers. If using two containers, evenly distribute the rest of the ingredients between them. If using one container or three, figure it out. Pour the brine mixture into the containers, making sure the cukes are covered completely. It is very important your cukes are fully submerged at all times.

Place into the fridge for at least 10-15 hours, I like them best after two days. As long as they're submerged, they'll last for two weeks or so. Get a sandwich, a handful of chips, and a couple of pickles. Enjoy.

No comments:

Post a Comment