DELI STYLE
PICKLES by CHEF DAN:
Serves
12
INGREDIENTS:
12
small Kirby (pickling) cucumbers
8
cups water
1/2-cup
sea salt
6
garlic cloves, whole
3
fresh dill seed heads
3
jalapenos, thinly sliced
4-
Teaspoon whole peppercorns
1/4-cup
pickling spice (recipe to follow)
8
torpedo whole onions
1
cinnamon stick, broken
3
bay leaves
DIRECTIONS:
1.
Fill
a bowl with ice water.
2.
Add
cucumbers, swishing them around to dislodge any dirt and to plump them before
brining.
3.
Soak
for 30 minutes then remove them and scrub away any remaining dirt.
4.
Combine
8 cups of water and salt to stock-pot over high-heat.
5.
Bring
to a boil, stirring to dissolve salt (this is your brine)
6.
Remove
from heat and let cool completely.
7.
Divide
garlic, sill seeds heads, jalapenos, peppercorns, picking spice, broken cinnamon
sticks, and bay leaves among four jars.
8.
Trim
off and discard 1/8-inch from both ends of each cucumber.
9.
Pack
3 into each jar standing upright.
10.
Pour
the brine over the cucumbers, covering them completely.
11.
Loosely
cap of the jars; place in the sun for 3 days.
12.
Everyday
loosen the caps and “burp: the jars.
13.
Replace
cap and continue to fermentation
14.
The
water will become cloudy, and lazy bubbles will appear that is a good thing.
15.
After
three days, slice off a piece of one pickle from each jar.
16.
Taste
it; is it sour enough for you? If not allow to ferment more.
17.
Taste
it every day until it’s the way you like.
18.
Once
you like it tighten caps and refrigerate for 1 month.
PICKLING
SPICE:
1
tablespoon EACH whole allspice berries, fennel seeds, dill seeds, red pepper
flakes, celery seeds and ginger powder
2
tablespoons whole mustard seeds, 2 teaspoons coriander seeds,
6
whole cloves, 4 bay leaves, crumble
2
cinnamon sticks crushed
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