Traditional Dill Pickles
When I found those gorgeous organic baby cucumbers at the fresh market in Nice, France, immediately I thought of pickles.
Here’s a great recipe for crunchy and tasty dill pickles. You can use normal cucumbers as well, but you wont get that special crunch.
Recipe By: Brian Polzyn
Yield: 10 pickles
The best result is achieved when using top quality, in season and organic baby cucumbers.
5 tablespoons Kosher Salt
1 teaspoon Dill Seeds, Optional
1/2 cup White Wine Vinegar
1 teaspoon Black Peppercorns
1 tablespoon Pickling Spice
Pickling Spices (see recipe)
5 cups Water
1 bunch Fresh Dill
10 Pickling or Baby Cucumbers, washed
1. Combine all the ingredients except dill and cucumbers in a small pot, bring to a boil and boil for 3 minutes. Remove from the heat and let cool completely.
2. Place the dill and cucumbers in a jar or nonreactive container just large enough to hold them and pour the brine over them. Allow to pickle in the refrigerator for 3 weeks or until they are sour and flavored. It will keep for a month in the refrigerator.
2 tablespoons Black Peppercorns
2 tablespoons Mustard Seeds
2 tablespoons Coriander Seeds
2 tablespoons Hot Red Pepper Flakes
2 tablespoons Allspice Berries
1 tablespoon Ground Mace
2 small sticks Cinnamon Sticks, crushed
24 leaves Bay Leaves, crumbled
2 tablespoons Whole Cloves
1 tablespoon Ground Ginger
Servings/Yield: 1 cup / 125 grams
1. Lightly toast the peppercorns, mustard seeds and coriander seeds in a small dry pan, then smash with the side of a knife to crack them.
2. Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed plastic bag or glass jar.