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| HalfSour Pickles | ||
Makes 25 pickles |
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| Pickling cucumbers, also known as Kirby cucumbers, can be found in many green grocers and farmers stands from the middle to the end of the summer. They are smaller, and more "warty" than the slicing cucumbers used in salads. | ||
| © Culinary Institute of America | ||
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| Ingredients | Amounts | |
pickling spice |
1 tablespoon | |
| cider vinegar | 1/2 cup | |
| water | 1 1/2 quarts | |
| kosher salt | 1/4 cup | |
| garlic cloves, peeled and crushed | 12 ea. | |
| pickling cucumbers, washed | 25 ea. | |
| sprigs fresh dill | 3 ea. | |
| Method | ||
In Advance: Crush the garlic cloves light with the flat side of a chef's knife. 1. Combine the pickling spice, vinegar, water, salt, garlic, and cucumbers in a stockpot and bring to a boil. 2. Remove the pan from the heat; take out the garlic and add the fresh dill. 3. Allow the pickles to marinate in the brine at least overnight. Serve when the flavor is fully developed. To jar the pickles, follow the instructions below. Nutritional information, per pickle: 12 calories; less than 1 gram protein; less than 1 gram fat; 2 grams carbohydrate; 1000 milligrams sodium; 0 milligrams cholesterol Preparation Notes: To can the pickles, bring the mixture to a simmer again; use a slotted spoon to pack the pickles and the dill into hot sterilized jars to within 1 inch of the top of the jar. Return the liquid to a full boil, and pour it over the pickles to within 1/2 inch of the top of the jar. Seal the jars with sterilized lids, and place them in a boiling waterbath for 15 minutes. Remove the jars, cool at room temperature label and date the jars and store in a cool, dry place. |
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