78 replies to this topic

[Abbylovi]

Our canning and preserving thread has reached 17 pages so I thought that pickles should have a dedicated thread.

This past weekend I made my first batch of pickles and now I know it is easier than falling out of bed. And dee-licious. Seriously good. The recipe I used was "quick dill cucumbers" (or something like that) from the Chris Schlesinger Quick Pickles: Easy Recipes for Big Flavor book, which I might add is chock-full of good looking recipes. I tried the cucumbers last night and they were a mix of zippy, spicy, and garlicy wonderfulness. Next time I won't be so shy with the dill - that was my only complaint, that I like more of a dill flavor.

In the next few days I'm going to do another batch of cucumbers along with the sweet and hot curried zucchini pickles. That recipe looks excellent.

[Carolyn Tillie]

So, without reading through the 17-page tome, can someone tell me how to pickle only a few cukes? Merlin gave me three or four from her garden and I don't have the patience to read through that entire thread.

Can I pickle just a few with an easy recipe?

[Abbylovi]

I think you can easily adjust any recipe. The one that I worked from called for 5-6 lbs of cucumbers and I only had about 2.5, so I just halved it. But really I think that all you need to do is make enough brine to fit in the jar you'll use and throw in the right ratio of spices and herbs.

[flyfish]

One jar at a time pickles

[Carolyn Tillie]

Thanks, Fly! But now I realize that I will spend more time going out and buying stuff I don't have (pickling jar, pickling salt, etc...)

Too much work at the moment when I need to pack cookbooks! Maybe later, though - I am very intrigued!

[Cathy]

Our canning and preserving thread has reached 17 pages so I thought that pickles should have a dedicated thread.

This past weekend I made my first batch of pickles and now I know it is easier than falling out of bed. And dee-licious. Seriously good. The recipe I used was "quick dill cucumbers" (or something like that) from the Chris Schlesinger Quick Pickles: Easy Recipes for Big Flavor book, which I might add is chock-full of looking recipes. I tried the cucumbers last night and they were a mix of zippy, spicy, and garlicy wonderfulness. Next time I won't be so shy with the dill - that was my only complaint, that I like more of a dill flavor.

In the next few days I'm going to do another batch of cucumbers along with the sweet and hot curried zucchini pickles. That recipe looks excellent.

I make these all the time! It's a great book.

Carrie, for quick pickles you don't need pickling salt - kosher will do - or special jars.

[Carolyn Tillie]

Our canning and preserving thread has reached 17 pages so I thought that pickles should have a dedicated thread.

This past weekend I made my first batch of pickles and now I know it is easier than falling out of bed. And dee-licious. Seriously good. The recipe I used was "quick dill cucumbers" (or something like that) from the Chris Schlesinger Quick Pickles: Easy Recipes for Big Flavor book, which I might add is chock-full of looking recipes. I tried the cucumbers last night and they were a mix of zippy, spicy, and garlicy wonderfulness. Next time I won't be so shy with the dill - that was my only complaint, that I like more of a dill flavor.

In the next few days I'm going to do another batch of cucumbers along with the sweet and hot curried zucchini pickles. That recipe looks excellent.

I make these all the time! It's a great book.

Carrie, for quick pickles you don't need pickling salt - kosher will do - or special jars.

So I can use a left-over tomato sauce jar? Cool! I'm assuming I still need to do that sterilization thingy though....

[Abbylovi]

You can absolutely use a tomato sauce jar and to sterilize, simple submerge in boiling water. You can use a big stock pot to do this.

Though wouldn't the vinegar kill the bad bugs?

[Rebecca]

One jar at a time pickles

"I have found the best way to wash cucumbers is to put them in the clothes washer (not a front load washer)." WHaaat? Only fair, I guess, if you like to poach salmon in the dishwasher. . .
Oh, good grief. Just drop the cucmbers into a bit of dishwater and scrub with a brush then rinse. Dry with a paper towel.

Carrie, if it is the pickled taste you want rather than storage longevity, it's so easy. I do it with beets all the time. Just mix 1 cup of your favorite vinegar with 1/4-1/3 cup sugar in a sauce pan with spices you like and bring to a boil. Let cool to room temperature and pour over the sliced cucumbers you've put into a freshly cleaned/rinsed glass jar. Refrigerate. Stir occasionally. I usually use a mix of red wine vinegar and raspberry vinegar. You can even throw in a little sake you like. For spices I use lots of dried dill, a bit of thyme and a thinly sliced up clove of garlic. Add a sprinkle of onion powder and garlic powder. Heat till the sugar dissolves. Cool. Pour in jar. This is also my basic salad dressing when I bring it to a boil then simmer till it reduces down and thickens. I sometimes add some orange juice/zest, especially for beets or salads.

[Russ Parsons]

here's a piece i did a couple of weeks ago on quick pickles. they are all ready within a day and can be made in small amounts. two of the recs are previously published and two are mine. i particularly recommend the pickled radishes.

[Cathy]

Thanks, Russ! I am so making those pickled radishes soon - yum.

Carrie, quick pickles don't need sterilization. Pour the hot brine over the vegetables, let cool to room temp, close the jar and refrigerate. That's it. The cukes Abby is talking about keep for months, and keep getting better.

[flyfish]

I guess I should have read further in that article before I linked it -- was more interested in single-jar brine quantity, and didn't notice her odd produce-cleaning method!

My mom never properly sterilized anything, nor did she use a canner (not that I am advocating this, just pointing out I am alive to tell the tale). She just poured boiling water over her jars. For this purpose (one jar of pickles to be refrigerated), that would be fine.

[Rebecca]

Costco has bags of small adorable cucumbers about ten in a bag for about $3.00. Bet these would make cute go-withs for radishes and stuff.

[Russ Parsons]

My mom never properly sterilized anything, nor did she use a canner (not that I am advocating this, just pointing out I am alive to tell the tale). She just poured boiling water over her jars. For this purpose (one jar of pickles to be refrigerated), that would be fine.

unless i'm misunderstanding, the boiling water isn't necessary if you've got a clean jar and you're going to refrigerate them. and in my experiments, i found that it really worked better to cool the brine slightly before pouring it over the vegetables. i like crisp pickles and if the brine is too hot, it cooks them and softens them.

[Carolyn Tillie]

Coincidentally, in today's San Francisco Chronicle.