I think pickles are generally, overlooked or looked down upon. They are another item my children "eehweed" but later acquired a taste for. It takes some maturity to appreciate a good pickle. They are meant as a compliment to a main item but may be served as an hors d'oeuvre. Think of them as the right pair of earrings or scarf to accessorise an outfit.
I'm getting geared up for the Father's Day Barbecue Sauce Event and a really good barbecue sandwich deserves a really good pickle to top it off. I like mine with some heat and a little of everything. This is another "make it your own" recipe, but what's really important here is the brine proportions, after that, add your favorite ingredients. Here's what I put together for this weekend's event. The Dad's like 'um hot. Use 2 tbls pickling spices as a short cut, if you prefer.
Makes about 1 quart.
1 cup white vinegar
1/4 cup sugar
1tbls kosher salt
1 tbls whole pepper corns
6 whole cloves
4 all spice berries
1 tsp whole mustard seed
2 bay leaves
1 large jalapeno sliced
4 large dill fronds
2 whole garlic cloves
1/2 cup sliced Vidalia onion
4-5 small pickling cucumbers, sliced 1/8 inch thin (use a mandolin if you have one)
Combine the vinegar, sugar, salt a quart jar.. Place the lid on and shake until the sugar has dissolved.
Add the spices and garlic to the brine. Shake, shake, shake.
Layer the cucumber, onion, jalapeno, dill fronds in the jar packing them down tightly. Press down with a wooden spoon. Refrigerate 4-5 days, shaking each day. Keeps about a month in the refrigerator.
- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Wednesday, June 13, 2012
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