politicat
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Sun Aug-07-05 01:09 PM
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refrigerator dill pickle recipe? |
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I used to have one.... It musta wandered off somewhere....
I've got pickling cukes up to my elbows, and enough dill for a small army of salmon. All of my dill pickle recipes right now are canning recipes, and I don't wanna can; that is still too much standing on a knee that's only 5 weeks post-op.
Any tried and true recipes out there?
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wakemeupwhenitsover
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Sun Aug-07-05 01:41 PM
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1. would a recipe for cornichons be okay? |
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or is that not what you're looking for?
best
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politicat
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Sun Aug-07-05 03:44 PM
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wakemeupwhenitsover
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Sun Aug-07-05 05:07 PM
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3. This is Gloria Pepin's recipe. |
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Edited on Sun Aug-07-05 05:09 PM by wakemeupwhenitsover
I also checked out Bouchon, (Keller's new book) from the library & noticed he used her recipe also.
I have no idea if this is what you're looking but here you go
Cornichons
Tiny cucumbers (2 to 4 inches long) Kosher salt Tarragon sprigs Black peppercorns Bottled pickled cocktail onions (in vinegar) White vinegar
Rub cukes w/clean damp cloth to remove any prickers. Place in a small stainless steel bowl & toss w/a light coating of salt. Refrigerate uncovered overnight.
The following day, remove cucumbers from bowl & wipe with a dry cloth. Place a sprig of tarragon, several black peppercorns & a few pickled onions in a lidded pint jar. Add cukes (pack loosely) & enough vinegar to cover them. Seal jar & refrigerate.
Next day, repeat w/newly picked & salted cucumbers continuing to add vinegar to cover each batch. When the jar is half full, add another sprig of tarragon, a few more onions & vinegar to cover. (A pint jar needs about 3 cups of small cornichons since they give up liquid after salting)
When the jar is full, top w/a final sprig of tarragon. Seal & write date on jar. Store in the refrigerator or a cool place. They need at least 6 weeks for optimum flavor & can be kept up to one year. edited for spelling
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babylonsister
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Mon Aug-08-05 10:45 AM
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4. Here's another, from Food & Wine, 8/81: |
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New Dill Pickles
5 Kirby cukes, about 4" 2 crushed cloves garlic 2-3 large dill sprigs 1/2 c. distilled white vinegar 1/4 cp coarse salt 1/2 tsp dill seed Wash cukes and place in bowl w/garlic & dill. Bring vinegar, salt, dill seed and 3 cps. water to boil, cover and simmer 5 minutes. Cool and pour over the cukes. Refrigerate.
I recall this was a good, easy recipe, but haven't made them in years. Enjoy!
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demnan
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Mon Aug-08-05 11:27 AM
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5. My brother's recipe for half sour pickles |
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makes a quart
add cucumbers to container, add 1/4 kosher salt, 10 garlic cloves, dill to taste and a couple of dryed hot peppers. Cover with 1/3 distilled vinegar and 2/3 water. Refrigerate for a few days until ready.
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eleny
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Mon Aug-08-05 10:00 PM
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6. My mom used to make half-sours in a crock |
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No canning. She would use the same recipe for making pickles in the jar but she would put them in a crock and leave it in a corner of the kitchen. That was NYC in summer, so anywhere in your kitchen would be fine up there. She would put a plate on top of the crock and weight it down with a stone. After a week, check the flavor. When they're the way you like them, put them in a jar and refrigerate.
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DU
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Thu Apr 25th 2024, 05:31 AM
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