Sunday, March 01, 2015
Today's lesson is "Kosher Dill Pickles" which is the only pickle worth ingesting.
Start with a clean and sterilized, large (24oz) Mason jar.
12oz, by weight, of pickling or "Kirby" cucumbers.
Slice them on a mandolin. Even a cheap one will work.
I wanted this batch as thin as possible. You do whatever. (You can also slice into "planks" or cut into "spears" etc.)
Clear your prep surface regularly by shoving the slices into the jar as you go.
You'll need garlic. 4 cloves if you're Iberic, 3 if you're Italian. 2 if you're a normal person.
Slice the garlic as thinly as you can without getting fanatical about it.
Add 2 t dried dill. (Make sure it's a fresh jar.)
1 T Kosher salt. (Do NOT USE REGULAR TABLE SALT. Don't be a cheapskate, Kosher salt is, like, only a buck for a silo.)
You'll need plain white vinegar. (If you can find the kind with "cultures" so much the better.)
...and pour into the jar.
Top off with filtered, room-temperature water.
Shake furiously. Teenage boys you have offsprung may be conscripted for this purpose.
Put it in the corner, unlike Baby. 1-2 days to be "ready" about 3-4 to be ideal. (At which point I put them in the fridge.)
Note the color change. Pretty much ready, will improve with another couple of days, then on to the fridge. (If yours were sliced thicker, it may take an extra day across the board.)
Posted by JMG at 8:07 AM