
Bring to a boil in a medium sauce pan:
1 cup of water
1 cup of vinegar
1/2 of sugar
1 tablespoon of salt.
3 tablespoons of pickling spices
Handful dill springs – optional This concoction has a tendency to be more on the "sweeter" side, but over the next two days the flavors meld and the sweetness lessens. At first it will tastes a lot like relish. I'd suggest for more tart pickles use less sugar and add a peeled garlic cloves and reduce the pickling spices to 1 tablespoon with more dill to the jar.
While the mixture is brewing slice the cucumbers into desired shapes or sizes and pack them tightly into a heat resistant and seal proof jar along with springs of fresh dill and 3 tablespoons of pickling spices. Where do you get pickling spices? I bought my fresh spices from Oaktown Spice Shop…but, they are sold just about everywhere. Where to buy the jars? Restaurant Supply Stores such as East Bay Restaurant Supply Store in Jack London Square are sold year round.
Once the brine is boiling and the jar is filled pour the hot brine into the jar. If the pickles are packed tightly very few will float to the top. Let the mixture sit at room temperature until cool. Seal and place in refrigerator for at least 24 hours.

Remember cooking with love makes any recipe taste better … especially, condiments like pickles. Now on to the perfect burger.
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