• National Pickle Month 4

    From Dave Drum@1:18/200 to All on Saturday, July 23, 2022 13:56:16
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Half-Sour Garlic Dill Pickles
    Categories: Squash, Vegetables, Herbs, Chilies
    Yield: 1 Quart

    3/4 c (1 tb + 1 ts) pickling salt,
    - (1 tb + 1 ts) kosher salt,
    - (2 tb Diamond Crystal & 1
    - tb + 2 ts Morton)
    +=OR=+
    3/4 c Unrefined sea salt
    1 lb Firm pickling cucumbers; 6
    - to 8
    4 Sprigs fresh dill
    1/2 ts Mustard seed
    6 lg Cloves garlic; peeled,
    - bruised and halved
    1/2 ts Cracked black peppercorns
    pn Crushed red pepper flakes

    In a 2 cup measuring cup, dissolve the salt in 1 cup of
    hot tap water. When dissolved, add 1 cup cold tap water.

    Trim the small round scab from the blossom end of each
    cucumber. Tightly pack the cucumbers vertically in a quart
    jar. Fit the dill sprigs and garlic around the cucumbers.
    Sprinkle the black pepper and crushed red pepper, on top.

    Add enough of the salt water to the jar to completely
    cover the contents, leaving about an inch of airspace at
    the top of the jar. If you have any brine left, save it.
    Cover the jar with cheesecloth or a kitchen towel secured
    with a rubber band, or partially screw on the lid.

    Put the jar in a cool room (about 65+|F) away from direct
    sunlight, and let the pickles ferment for 4 days. During
    this time, bubbles of carbon dioxide gas will become
    visible inside the jar. Check the pickles daily to make
    sure they are submerged, and if necessary, top them off
    with the reserved brine. If they begin to float, weigh
    them down with a small heavy object, like a stone wrapped
    in plastic or a small glass jar filled with water. ItgCOs OK
    if the liquid clouds slightly. If it becomes dark or
    extremely cloudy, mold or fungus is growing in the jar,
    and the pickles should be discarded.

    After 4 days, taste a pickle. It should be crunchy,
    lightly sour, and salty, with an aroma of garlic and dill.
    If you prefer a more sour flavor, let the pickles ferment
    up to 3 days more, tasting daily. When yougCOre happy with
    the flavor, refrigerate the pickle jar. The pickles will
    remain half-sours for up to 2 weeks. Within a few weeks,
    they will have progressed to fully fermented pickles and
    will keep for years in the refrigerator.

    RECIPE FROM: http://www.finecooking.com

    Uncle Dirty Dave's Archives

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