Pickles


We made pickles 

Kirby cucumbers are right for pickling.  They are cheap and in season right now.  Pickling is easy, the hard part is getting the jars together.  I use whatever I have around and it usually works out.  A funnel helps but you can do without.   You can use the same method on radishes, carrots, most any other vegetable.

The idea of pickling is to submerge the thing to be pickled in salty water for a period of time.  Submerging is essential, otherwise any of the vegetable that is un-submerged will mold.  You can fill a plastic bag with brine and place it on top of the vegetables to keep them submerged.  The jars I used have tapered tops so the cucumbers get wedged into the bottle and they don't have room to float up.

Using a scale, measure out 50 grams of kosher salt per liter.  I used 100 grams of salt for 2 liters of water and that was enough brine to cover these cucumbers.  If you don't have a scale, try 4 tablespoons of salt per liter of water.  Add aromatics.  Above, I used a couple cloves of garlic garlic,1 teaspoon dill, and 1/4 teaspoon each of coriander, peppercorns, sichuan peppercorns, mustard seeds, and a couple of crushed-up bay leaves.  You can freestyle it with the aromatics, using some or none, all or other.  Sometimes it gets above 75 degrees in our apartment, so we keep the pickles in the fridge for 3 weeks.  If you have a place in your house that stays below 75 degrees, go ahead and store the jars there, and they will be ready in 1 week.

I have to get some more jars together and I will pickle some radishes which are also cheap and plentiful right now.



2 comments


  • Fahmi

    Last night I made:-Dilled green beans using 4 varieties: green, yelolw wax, purple, and Dragon (purple-cream stripe) from Growing Things Farm in Carnation, WA and purchased at U-District marketToday I’m making:-Straight-up old-timey Dill Relish with cukes and dill seed-Sweet-hot zucchini-pepper relish with 3 kinds of zucchini (green, yelolw, striped green) and 2 kinds of pepper (red Hungarian style and Ancho)-Bread and butter pickles with cucumbers-Bread and butter pickles with zucchiniI’m also finishing the ripening on some tomatoes for SALSA and peaches for canning peach halves.Best way to spend a weekend that I can think of!


  • KattyBee

    Yo Mary! That’s cool you’re pickling. I want to try it soon (got to get the jars together ;)).
    xx Kat


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