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Tuesday, July 17, 2018

Time For Pickles

If you have ever walked down the pickle aisle then you know that there are not only many many brands but a great variety of pickle types as well. The top two most popular pickle types are sweet and dills.

Dill pickles are the most popular type of pickle. Dill pickles are made with fresh dill. Visit a deli you will find "Kosher" pickles being sold, else where you may be able to find a good Polish or German style pickle. This casserole calls for dill pickles

Not all pickle recipes include vinegar. Pickles known as Sours and Half Sours are made from a pickle brine where no vinegar is used. This type of pickle will stay in the pickling brine for six to eight weeks so that they ferment. This type of pickle has been referred to as a "New Dill"

Sweet pickles are made with a mix of vinegar, sugar, water and spices. Two popular types of sweet pickles are

  • Bread and Butter that has a tangy taste. Cut in a thin sliced chips, smooth or waffle cut
  • candied peppers are made with a rather sweet brine

Cucumbers are not the only things that make good pickles. Jalepenos, cherry peppers, pepperonocini all can be pickled. Pickled Peppers: JalapeƱos, banana peppers, cherry peppers, pepperoncini, etc. can all be pickled in the same method as cucumbers.

For each recipe of the brine, choose one vegetable in the amount below:
1 pound baby carrots (about 2 bunches), green stems trimmed to 1/2 inch, peeled, and halved lengthwise
1 pound medium Kirby cucumbers (about 4), quartered lengthwise
1 pound medium zucchini (about 4), quartered lengthwise, then halved crosswise
12 ounces cauliflower (about 1/2 medium head), cut into 1-inch florets
12 ounces green beans, stem ends trimmed
12 ounces okra

For the brine:
1 tablespoon brown mustard seeds
1 teaspoon whole black peppercorns
1 1/4 cups cider vinegar
3/4 cup water
1/4 cup granulated sugar
2 tablespoons kosher salt
1 bay leaf

Pack your vegetable of choice tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top. Set aside.
2Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes. Add the remaining ingredients and stir until the sugar and salt have dissolved. Bring to a boil.
3Immediately pour the brine into the jar, making sure to cover the vegetables completely. Allow the mixture to cool to room temperature, about 1 hour. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Store in the refrigerator for at least 1 day and preferably 1 week before using. The pickles can be kept in the refrigerator for up to 1 month
recipe resource here 

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