Tuesday, June 28, 2011

Getting pickled.

The little leaf cucumbers in the greenhouse are really starting to produce, so I decided to make dill pickles. I searched online as, I wanted a recipe for a small batch of pickles that could be fermented in a crock.

I found a recipe that could be used to make as few as six pickles, and that is exactly what I wanted, as making pickles is not one of my fortes.

After following the instructions to the letter, letting them ferment in the crock for the required number of days, I found the pickles to be extremely salty. Much to my dismay, they were so salty I had to throw them away. At this point, I decided that I might as well forget the idea of making dill pickles.

Just by chance; the very next day my wife came across a post regarding Morton's salt on a cooking site. The person was complaining that when she used Morton's salt, according to the recipe, the result was too salty. She posted that she had determined that Morton's was TWICE as salty as other salts. Yup, Morton's salt is what I had used.

Well thought I, why not adjust my recipe, cut the salt in half , and try another batch. Ava, my granddaughter, loves pickles, and she has been sniffing the crock and asking when the pickles would be ready. Today we opened the crock and I let her taste the first bite, her eyes lit up and she said: "Fantastic", and they truly are!

I am going to file this recipe in a safe place because it is a keeper.

1 comment:

admin said...

Here is my recipe:
Take six or so FRESH pickling cucumbers and cut off about 1/2" of the blossom end. (the end where the flower was, opposite the stem)

1 or 1 1/2 gallon crock
1/2 gal. water
3 tablespoons white vinegar
3 or 4 sprigs of dill, washed and broken
Couple of garlic cloves, cut in pieces. * I like garlic so I used six and sliced it.*
1/2 teaspoon of dill seed, optional
1 teaspoon of pickling spice, optional
1/2 teaspoon of mustard seed, optional
2 bay leaves, optional
pinch of crushed red pepper, optional
1/2 c. kosher salt (salt with no iodine),*** IMPORTANT*** If you use Morton's kosher salt cut the amount in half. It is twice as salty as other brands.*
6 to 9 pickling cucumbers, washed

Put half of dill in bottom of crock with garlic and spices. Arrange cucumbers in crock. Put rest of dill on top. Mix salt and water into a solution, add vinegar and then pour over cucumbers until all are covered. Place a flat dish on top of cucumbers along with something heavy to hold the dish down. They will be ready in 3 to 6 days, depending on how thoroughly pickled you want them. Taste them and let them ferment a little longer for stronger flavor. You can also adjust salt and spices to your individual taste.

June 29, 2011 4:45 PM

Note: as the pickles ferment a white coating will appear on the top of the liquid. This is a normal part of the fermenting process so simply skim it off.

* I use 1/4 cup of Morton's coarse Kosher salt and it works perfectly for me.

August 30, 2011 4:58 PM