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Making your own pickles

mordecai

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On my first attempt. Does anyone have any favorite recipes that they've tried? The batch I've got fermenting at the moment includes a ton of fresh chopped dill, 5 small garlic cloves, and maybe 15 peppercorns. Kind of wishing I had thrown in some mustard seeds.
 

spertia

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My wife does it the exact way that you've described (no mustard seeds). I don't like pickles, but she and my daughter love them. They have been making pickles with fresh mini cucumbers that we have been getting this summer from a local farm (via a weekly CSA program) and have been very pleased with the results.
 

burningbright

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Originally Posted by mharwitt
On my first attempt. Does anyone have any favorite recipes that they've tried? The batch I've got fermenting at the moment includes a ton of fresh chopped dill, 5 small garlic cloves, and maybe 15 peppercorns. Kind of wishing I had thrown in some mustard seeds.

I grew banana peppers last summer and pickled those with a recipe I found online. Maybe I picked the peppers too early, but when I opened that jar to eat one I nearly gagged. Had to dump all 4 jars I made.

I've had some success with pickles though. What you're describing is a very standard recipe. However, I enjoy them when they're spicy so I usually add some chopped chili peppers (any kind with heat will do) to each jar. Usually I do this with several different kinds of peppers for each jar because it can be a real gamble, heat-wise. Best to mix it up with a few jars and get some mild and hot batches.

Next time just keep experimenting by tweaking the recipe for each jar a little bit. Add some mustard seeds to your next batch or some cumin seed. You could even try making kool-aid pickles like I had down in Alabama. It was...interesting.
 

mordecai

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Originally Posted by burningbright

I've had some success with pickles though. What you're describing is a very standard recipe. However, I enjoy them when they're spicy so I usually add some chopped chili peppers (any kind with heat will do) to each jar. Usually I do this with several different kinds of peppers for each jar because it can be a real gamble, heat-wise. Best to mix it up with a few jars and get some mild and hot batches.

Next time just keep experimenting by tweaking the recipe for each jar a little bit. Add some mustard seeds to your next batch or some cumin seed. You could even try making kool-aid pickles like I had down in Alabama. It was...interesting.


thanks for the advice. don't know about kool aid, but i was thinking that saffron pickles would be good. going to try this recipe next week:

http://www.foodandwine.com/recipes/s...cumber-pickles
 

foodguy

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with absolutely no modesty, this. be sure and try judy rogers' zucchini pickles. awesome.
 

itsstillmatt

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Originally Posted by foodguy
with absolutely no modesty, this. be sure and try judy rogers' zucchini pickles. awesome.
Nice story, but how about a damn recipe.
 

Piobaire

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From my thread on smoked and cured meats:

Originally Posted by Piobaire
So I tried something new last weekend. I used Ruhlman's pickling recipe to make some home made fresh veggie pickles. Been soaking them in my wine cellar, as that's the proper temp (under 75 to stop formation of bad bacteria). They taste fantastic.




For part of dinner tonight, I will be crisping up these babies:



Some of the pork belly confit from a few weeks ago.
 

foodguy

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foodguy

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Piobaire

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Originally Posted by mharwitt
Pio, do you store them in the cellar immediately? I let mine sit for 2 1/2 days in a cabinet, and then put them in the refrigerator per the recipe I was using. Now you've got me paranoid that I'm going to be ingesting a petri dish.

I do cellar immediately. Ruhlman and Polcyn are my gods, I do not vary from dogma. Of course, if your cabinet is under 75, no worries. Fridges are so cold they require longer time than my wine cellar, btw. Also, make sure everything is 100% submerged in the brine.
 

mordecai

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Originally Posted by Piobaire
I do cellar immediately. Ruhlman and Polcyn are my gods, I do not vary from dogma. Of course, if your cabinet is under 75, no worries. Fridges are so cold they require longer time than my wine cellar, btw. Also, make sure everything is 100% submerged in the brine.

hmm. how long do they take in your cellar? we have a cool basement. maybe i'll try fermenting them there. the recipe i used recommended 2-3 days left out and 4-6 in the fridge prior to eating.
 

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