30 September 2009

Dill Pickles

As I have said before, I'm not a big fan of dill pickles, excepting on a media noche - but that is a sublime sandwich experience. That said, MotH and boy both like dills on other things so in an attempt (or two) should be made. 

I'm lazy. These dill pickles are refrigerator dills, but on a first attempt, I think that is acceptable. Perhaps next summer I'll brine for days on end, but not now. 

Sad Note: Local pickling cukes are over and out here now.
Happy Note: Green peanuts still rollin' on in. 

 Wonder:  How much does a bushel of green peanuts cost?
 Wonder also: How much is a bushel ?
 Wonder as well: How long would it take to boil a bushel?

Refrigerator Dill Pickles
Equipment: 5 pint jars, with appropriate lid stuff.

4 lbs of cukes
2 onions (optional)
5 Tbs pickling salt

Put scrubbed whole cukes in glass bowl, cover with boiling water briefly, and drain. Slice into 1/4" slices. Slice onions and place w/cukes in strainer over bowl. Add salt and stir, let sit 3 hours. Rinse and most importantly taste. If they are still too salty, soak in cold water for ten minutes, check again and repeat as necessary until they are pleasantly salty. 

3 c vinegar (white wine is lovely)
3 c H2O
7 T pickling salt
1/2 c sugar
3 1/2 t Pickling Spice

Bring to boil, reduce to simmer, 10 minutes.

In each jar:
1 tsp dill seed
1 tsp mustard seed
1/2 tsp black peppercorns
4 sprigs of fresh dill

And ...
Pack jars with cukes and onions in jars that include the above. Pour in brine, release bubbles and seal (in scrupulously clean jars and rings w/new lids)*. Let cool in a draft free part of the kitchen (not right under the A/C vent if you get what I mean) and they go pop pop pop. Put in fridge, wait three to four weeks - if you can (insert evil laugh here). 

* If you do not know what this means, please do your homework at this site or here. 

Sources: Amalgamation (see pickling books in my librarything), plus a little playing around.

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