I'll have to get back to you on that one: I need to make them again and take note of the rough amount of what I am throwing in. We have cuccumbers coming up and out to the garden so I will have plenty of raw material to work with.
I start with 2 medium cucumbers, washed. Depending on size of contiainer, they may not all fit. I've used a pyrex roughly 1 quart container (I think) with success. 3/4 to 1 cup vineagar. I've used white wine and cider. Both are good but I liked the white version better. 1/4 to 1/2 cup water to extend the fluid. Could do with out if you like more tart pickles. Roughly 1/4 to 1/3 cup simple syrup. We keep some around for cocktails. Its about 1 cup sugar to 1/2 cup water. Dill- its all a matter of taste. I've found good results with approx 2 Tsp dried and similar but more sublte results with a similar amount of fresh. More would be more dill taste, obviously. Fresh ground pepper- to taste. More is good in my opinion. Grinding helps open up the effect in a fresh pickle. Whole corns could be used. Corriander seeds- 1 tsp if you are inclined. Celery salt- 1-2 tsp Allspice- 1/2 to 1 tsp or to taste Minced dried onion- 2-3 tsp. Important addition I think adds balance. Garlic powder- 2-3 tsp or more (less if you are weak) as inclined. Optional: nutmeg pinch and red pepper flakes. Honestely, I liked the touch of pepper but not the nutmeg so much Salt- less than you think. To taste. I have usually added in rough table spoon amounts untill I think I like to effect. Usually about 3. Good to add last.
The effect benefits from some refrigerated rest time. I've been adding new cukes to the same sauce for up to 3 days with no known ill effect.
Let me know what you think. Its a work in progress and one that benefits from flexibility and creative additions.
Thanks, as you know I modified the recipe to fit what I had available. Added a thinly sliced shallot, substituted a little rice wine vinegar because I didn't have enough of the other stuff, didn't have celery salt, substituted minced elephant garlic for garlic salt--and the still turned out be quite edible. In other words, this is a flexible recipe to play with. Perfect!
I'll have to get back to you on that one: I need to make them again and take note of the rough amount of what I am throwing in. We have cuccumbers coming up and out to the garden so I will have plenty of raw material to work with.
ReplyDeleteI cant't wait for this, we have cukes from the CSA and I can only handle eating so many cucumbers!!!
ReplyDeleteIts all a matter of taste- and impulse.
ReplyDeleteI start with 2 medium cucumbers, washed. Depending on size of contiainer, they may not all fit. I've used a pyrex roughly 1 quart container (I think) with success.
3/4 to 1 cup vineagar. I've used white wine and cider. Both are good but I liked the white version better.
1/4 to 1/2 cup water to extend the fluid. Could do with out if you like more tart pickles.
Roughly 1/4 to 1/3 cup simple syrup. We keep some around for cocktails. Its about 1 cup sugar to 1/2 cup water.
Dill- its all a matter of taste. I've found good results with approx 2 Tsp dried and similar but more sublte results with a similar amount of fresh. More would be more dill taste, obviously.
Fresh ground pepper- to taste. More is good in my opinion. Grinding helps open up the effect in a fresh pickle. Whole corns could be used.
Corriander seeds- 1 tsp if you are inclined.
Celery salt- 1-2 tsp
Allspice- 1/2 to 1 tsp or to taste
Minced dried onion- 2-3 tsp. Important addition I think adds balance.
Garlic powder- 2-3 tsp or more (less if you are weak) as inclined.
Optional: nutmeg pinch and red pepper flakes. Honestely, I liked the touch of pepper but not the nutmeg so much
Salt- less than you think. To taste. I have usually added in rough table spoon amounts untill I think I like to effect. Usually about 3. Good to add last.
The effect benefits from some refrigerated rest time. I've been adding new cukes to the same sauce for up to 3 days with no known ill effect.
Let me know what you think. Its a work in progress and one that benefits from flexibility and creative additions.
Thanks, as you know I modified the recipe to fit what I had available. Added a thinly sliced shallot, substituted a little rice wine vinegar because I didn't have enough of the other stuff, didn't have celery salt, substituted minced elephant garlic for garlic salt--and the still turned out be quite edible. In other words, this is a flexible recipe to play with. Perfect!
ReplyDelete