i have been really into pickles lately. the best part about these is that, although they obviously get better with age, they are pretty darn good right away. no waiting required! last night as i was putting them in the jar, i realized they weren't all going to fit... so i ate two! after 2 hours sitting in the brine (i usually do that step in a big bowl), they already tasted more than decent. this was adapted from a recipe from epicurious, which recommends letting the pickles sit in the brine for 10 days before eating. this is maybe my sixth time making these, and i have yet to make it that long!
6 pickling cucumers, quartered
1 c water
1 scant c white vinegar
1/4 c fresh dill
1/4 c sugar
4 smashed/chopped garlic cloves
1 T coarse salt
1 T pickling spice
1 T dill seeds
combine all ingredients, and let stand two hours. put pickles in jar, and pour brine over. mmm!
2 comments:
Have I ever told you how my dad is really into pickle-making? I came home one time and found 3 20-gallon jugs full with brine and vegetables. While they looked like organs suspended in formaldehyde, the green tomatoes were in fact quite delicious. However, I was a bit put off when my dad picked up one of the giant jugs (now relieved of all its pickled items) and proceeded to DRINK THE PICKLE BRINE!!!
I had no idea!! I would love to talk shop with him! Yum yum. Have you never drank pickle brine? I am definitely guilty of that...
MISS YOU!
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