Monday, August 3, 2009
Dill pickles that you buy at the store are awful. Most of them have oodles of vinegar and taste unnatural.
Solution........... Make you own
Start with growing picking cucumbers, they grow real well especially in grow boxes. I have about 5 plants, and can get a batch within 4 or 5 days enough to make them. If I have too many I make a batch and give them away to people that have the hankering for sour pickles.
Here is what to do.
Get some small to medium cucumbers, scrub and wash real good in clear water. Pour in 1 gallon of water into a stock pot add a 3/4 cup of Kosher salt, heat until dissolved.
Let cool completely, while water is cooling take skins of garlic cloves or smash with wide chefs knife until skins fall off.
Pack the cucumbers tightly into wide mouth jar, add garlic and spices, distribute the spices evenly through out the jar, pour on the cool salted water and be sure all the pickles are covered with at least a half inch of head room.
Leave in cool place for at least 3 to 4 days, you can skim off the foam daily. After 3 or 4 days you can then place them in the refrigerator and enjoy.
I like mine with lots of garlic, so you can adjust it for your preference. They will last in the refrigerator for about 2 months. ( But they never last that long)
Stuff you will need.
20-25 small cucumbers ( choose only firm, fresh, unwaxed) better grow your own!
3/4 cup Kosher Salt
15 whole garlic cloves unpeeled
1 Bunch of fresh dill
2 teaspoons mustard seeds
1 1/2 teaspoons whole black pepper
1 teaspoon coriander seeds
6 Bay leaves
1 or 2 hot dried small peppers
1 gallon of water.
The end result