Taking a quick break.

[madbaker]

Yes, I gave myself a pass on Resolution Recipes through next week. But this one was started a month ago, and I just opened up the jar yesterday.

Refrigerator Dill Pickles

5 Tbsp kosher salt
1 tsp dill seeds
1/2 cup white wine vinegar
1 tsp black peppercorns
1 Tbsp pickling spice (mixture of peppercorns, mustard seed, coriander, red pepper flakes, allspice, mace, cinnamon, bay leaves, cloves, and ginger)
5 cups water
1 bunch fresh dill
10 baby cucumbers, about 1 lb

Combine brine ingredients in a pot, bring to a boil, and boil for three minutes. Let cool. Place dill and cucumbers in a sterilized jar and pour the brine over; the cucumbers should be completely covered. Pickle in the fridge for three weeks.

What worked: Nice crunch, great appearance. Also easy.

What didn't: A bit too salty and not sour enough for my taste. The pickling spice mixture was slightly off and I'm not sure how, perhaps the coriander.

Will I make it again? Meh. Maybe.

Comments

[ornerie.livejournal.com]

how big a jar did you use for 1 lb of cukes?

am thinking about trying some refirgerator pickles (tho would likely go more for bread and butter flavor than dilly)...but with all those condiments I have in there, there isnt much room ;)

[naadhira.livejournal.com]

I tried one yesterday, and agree with your assessment. If you're a pickle fan (and I am, pregnant or not!), I think trying to tweak the brine balance would be worthwhile, especially if you get another load of mini-cukes in your CSA basket.

[madbaker.livejournal.com]

It was a one-pint jar for 1/2 lb cucumbers, but it was a very tight fit.

[aastg.livejournal.com]

I thought ALL pickles were refrigerator pickles - that's where I get mine from, ultimately, and it takes lots less time.

[cvirtue.livejournal.com]

Have you seen this history of pickles? http://www.nyfoodmuseum.org/_ptime.htm