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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