TigerChef

When we think pickles, we think cucumbers. Although the most universally pickled vegetable is the cucumber, there are many other vegetables, and even some fruits, that can be pickled such as beets, olives, cabbage, peppers, mushrooms…etc.

Pickles are made by placing the fruit or vegetable in a brine solution, usually made out of salt, water, spices, peppercorn and most importantly, vinegar. The vegetable can be left in the solution for hours, days and even weeks, depending on how pickled you like the vegetable to be, after which a large amount of the natural juices have been exchanged with an acidic solution.

Let’s talk pickles as in pickled cucumbers.

Not all cucumbers are cut out to be made into pickles. The best cucumbers are small ones that are grown exclusively to be made into the many different kinds of pickles that can be found in grocery stores.

 The most popular pickle is the “dill pickle” or “kosher dill”. A considerable amount of dill weed, plus a nice amount of garlic, is added to the brine to make what is called dill pickles. The pickles are then stored in large barrels until they are ready to be sold or eaten. This type of pickle is most commonly used as a side dish in restaurants and delis.

The second most common pickle is the “sweet pickle”. More sugar and less garlic is added to the mix. You will rarely find these pickles in restaurants, delis or as a side dish as the taste is very strong. The sweet pickle is used mostly in relishes and salads.

 A third type of pickle is the “bread and butter pickle”. They tend to be less sweet than sweet pickles, but are also not as sour as dill pickles. Bread and butter pickles are very rarely served whole. They are either sliced or made into relish cubes.

Here’s a dill pickle recipe for you to try.

What you will need: 

• 4 jars for storing the pickles  
• 4 lb. Kirby cucumbers
• 2 cups white vinegar
• 6 cups water
• 1/3 cup salt
• 8 cloves garlic, peeled and halved
• 4 sprigs fresh dill weed
• 4 heads fresh dill weed

What to do:

(1)  Wash the cucumbers and place them in the sink in ice water. Allow them to soak for a min. of 2 hours and a max. of 8 hours. Keep on refreshing the water.
(2) Sterilize the 4 jars that you will use to store the pickles.
(3) Combine the vinegar, water, and salt in a large pot. Bring the brine to a boil.
(4) In each jar, put 2 half-cloves of garlic, one head of dill, and approx. 1 pound of cucumbers. Next, add 2 more garlic halves, and 1 sprig of dill.
(5) Fill the jars with the hot brine solution and make sure to clean and close the jars very well.
(6) Process the jars in a bath of hot water for 15 minutes.
(7)  Store the pickles for approximately 8 weeks before eating them. Refrigerate after opening.

Filed under: How-To • General • Recipes

Tags: pickles, recipe