"If people could see how their food is produced, they would change how they eat."
--Michael Pollan
Seasonal Recipes
Dill Pickles With a Crunch
Two years ago, I attempted to make dill pickle chips. They tasted good, but no one ate them because they were mushy. Last year, in order to insure a crispy pickle, I made soured refrigerator pickles. While they were crisp, my kids did not like the flavor. This year, I was determined to make a crispy pickle that my kids like. I think I succeeded, finally. No more grocery store pickles in our house.
There are two factors that I think really helped. One I put a grape leaf in every jar. I read over and over that there is something in grape leaves that helps keep pickles crisp. Also I used pint rather that quart jars to keep processing time down.
For every pint you will need
1/2 pound cucumbers, scrubbed and sliced
1 dried chili pepper
1-2 cloves garlic
pepper corns
mustard seeds
1 head dill seeds
grape leaf
brine (this should fill 2 to 3 pints)
2 1/4 water
3/4 cup vinegar at least half apple cider
1 tablespoon kosher or pickling salt
Put a grape leaf in the bottom of every sterile pint jar, then I add the seasonings, which can be adjusted to taste. Tightly pack in the cucumbers. Then mix the brine, by bringing the water, vinegar, and salt to a boil. Stir until the salt is dissolved. Pour the brine into the jars covering the cucumbers. Finger tighten the lids and place the jars into a canner full of hot water. Bring to a boil and continue to cook for 10 minutes. Remove jars and allow them to cool. Let sit for one week or more before eating.
This recipe can also be used to make spears or whole pickles. If you prefer you can follow the processing instructions in Putting Up and process at 182 degrees for 2 minutes. However this method is not approved my the US Dept of Ag.
Posted on August 10, 2009
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