Pickles worth waiting for

Spicy Dill Pickles

Like all preserving; there is no substitute for fresh.  Cucumbers are best for pickling when they have been harvested less than 24 hours.  That’s a tall order for most grocery stores – pick your own makes this an almost certain guarantee while the roadside stand may come down to trust.

Clean your ‘cukes like it’s 1999 (that means well). 4-inch is standard length.  Be warned of large baskets – picking them in bulk is often cheaper and you get to hand select your pickles.

Secret important tip from a source that would kill me if I shared (and you’ll find it on the Internet): before pickling, cut the blossom end off your cucumbers (this helps the bring penetrate) and surround in a bath of ice water (heavy on the ice, light on the water).  Make them as cold as possible before pickling.  Think of Siberia.  This will help ensure a firm, crispy, pickle.

1.  Prep 4 pounds of pickles per above.

Bring the following to a light boil and keep at a light simmer until jarring:

2.  4 cups water (distilled or bottled without additives is best)

3.  3 cups vinegar (6% acidity is mandatory – cider vinegar is typical).

4.  Add 3-4 dill heads to each jar.  Dill is cheap in the fall when you can buy 4 foot tall “trees” of it for a few dollars.

5.  2 Garlic cloves (add more if you are using large jars)

6.  2 Hot peppers (I used dry ones similar to that you’d find in Thai food from Kensington Market – the photo shows two of them).

7.  1 tablespoon pickling salt (again, pickling salt avoids discoloration)

8.    1 teaspoon pickling spices

9.  Fill to 1/4 inch, release air bubbles, ensure 1/4 inch headspace remains.  Wipe lid and seal.

These are crisper and take more time to mature.  I bottle them in larger jars and enjoy them within 3-4 months.  The Holiday (Christmas. Hanukkah, etc) season marks the first opening, usually after long anticipation.

For more info on jarring, pressure cooking, preserving best practices, check out the preserving page above.