This is a recipe for refrigerator pickles, which is to say that they are not "proper" fermented pickles.
I make small batches, say for one to two large cucumbers or half of a cauliflower head.
Hardware:
Glass or non-reactive containers with a top you can seal
Sharp chef's knife
Cutting Board
Software:
Target "pickle" vegetation (I stick with cucumbers or cauliflower, other options include radishes, broccoli, peppers, and leeks, I don't mix target vegetation in any one batch)
Garlic, several cloves (at least 3-5, if not more)
Whole Peppercorns
Kosher or pickling salt (don't use table salt it won't taste right and we have little need to worry any longer about hyperthyroidism)
Turbinado Sugar
Heinz White Vinegar (Don't go cheap, buy the good stuff!)
Procedure:
Wash and peel the cucumbers, though leave a few strips of skin on, that will help keep the cucumber slices somewhat rigid)
Smash and roughly chop garlic, leave a few big chunks that you can eat once they've pickled
Put at least a good handful of peppercorns in the bowl, then the cucumber slices, then the garlic.
Pour in vinegar, season with several really healthy pinches of salt (don't be bashful) and a reasonable tablespoon of sugar (which helps balance out the acidity of the vinegar on your palate)
Seal and give the bowl a good shake and place in the refrigerator.
Taste test after about 48 hours, you'll probably want to put in a bit more salt, garlic and top off the vinegar. You can also add some freshly grated pepper. The batch starts to taste quite good after about 72 hours.
When you finish eating a batch, pour off about half of the brine and repeat the procedure. You'll usually get about 3 batches before you need to start over (the peppers and garlic have given their all and the vinegar is just tired).
Variations:
For a hot batch add finely chopped and smashed chiles (especially the seeds).
Other additions include shallots, onions (which can also be the "pickle"), fennel tops, and pungent herbs
In any case, there is no secret, its just a simple, flexible recipe, the two keys are the vinegar and lots of kosher salt (that's what weakens the cell walls of the target and allows in the brine - if you skimp on the salt you'll get vinegary cucumbers, not pickles).
2 comments:
I should say that I use several heaping tablespoons of kosher salt by the time the pickles get eaten - pinches probably isn't the right term. So start with a table spoon.
You can also make the brine first and heat it to dissolve the salt and sugar evenly and let that stew for a day or so before putting in the target vegetable. I use this approach on occasion.
In my most recent batch I replaced the sugar with honey (an act of desperation as I had managed to moved without bringing any sugar) and added some whole dill "leaves and stalks." I'll do the dill again, but a little goes a long way, so if you want to try it, start with half a stalk chopped in about 1 inch sections and then add more later.
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