Monday, August 3, 2009

Weekly Menu 8/3 - 8/8/09 and Pickles

This was our fridge after Matt did some harvesting from the garden on Saturday
Too many cukes
Definitely a cuke overload. Only one thing for it, make pickles!
We made three different flavors of pickles by using the same brine but adding different seasonings to each jar.
One type was a traditional dill with a garlic clove, fresh dill, a bay leaf & 1/2 t mustard seeds. The next was spicy with a halved jalapeno (seeds & all), a piece of fresh peeled horseradish root, a bay leaf & 1/4 t crushed red pepper flakes. The last one was sort of a mix of the two with all the items in a traditional dill plus a jalapeno.

Basic Pickle Brine
(from Ball Complete Book of Home Preserving)

4 c cider vinegar
4 c water
3/4 c sugar
1/2 c pickling or canning salt
3 T pickling spice

Tie the pickling spice into a little bundle using cheesecloth. Add everything to a stainless steel or enamel pot. Bring to a boil stirring to dissolve sugar & salt. Let boil gently for 15 minutes.

Ladle over cucumbers & seasonings that have been packed into sterilized jars leaving 1/2-inch head room. Add lid & neckband & process in boiling water (about 1-inch higher than the top to the jars) for 15 minutes. Turn water off & let sit for 5 more minutes. Remove & let cool undisturbed for 12 - 24 hour. If processed correctly the lid should pull downward making a popping sound. (Any jar that doesn't do this should be placed in the fridge & eaten.)

Allow to sit in a cool dark place for a few weeks before eating.

Makes 5 pints.
For a crispier pickle, we salted our sliced cukes & let them sit for two hours to remove some of the water. We rinsed them in could water before packing them into the sterilized jars.

Smoked Chicken Fajitas - with pepper from our csa & garden

Cider Brined Pork with Cider Braised Kohlrabi

Chorizo Stuffed Zucchini

Espresso Glazed Rib-eye with Creamed Mizuna

Black Bean Burgers with Roasted Cauliflower & Bacon Chipotle Sauce

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


Maria said...

That's a lot of cucumbers! I love a good crisp pickle!

Amy P. said...

Wow! You're getting a good harvest from your garden despite the cool temps this year. That's great.

Jersey Girl Cooks said...

You reminded me to make some pickles. Love the crisp ones.

Lori said...

Wow that is a boatload of cukes. With all the rain we had this year in NY I bet cukes would be doing well, that is if I had planted them. Next year...

So will family be getting pcikles for Christmas.

Lisa Paul said...

Yum! Nothing better than a good crispy pickle that slaps you back in the kisser when you bite into it. How about bread and butter pickles? Have no idea what makes them bread and butter, but they always taste better to me.

Lori said...

I love pickles. I'm one of those people that can just snack on them and a good sandwich requires their presence. :) My mom always makes great pickles, but I've never tried. Yours sound and look so great! That was quite a garden in your fridge!

Giff said...

Very cool! I have been doing the same -- I've been tweaking ratios to try to narrow in on my ideal kosher dill-style pickle. Not quite there yet but I'm enjoying the results of the experimentation!

Alicia Foodycat said...

That's an amazing crop of cukes! I love pickles, can't wait to see which of the flavours you think works out best.

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t = teaspoon
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