Pickles II

Posted by ntsc at 10/6/2009 10:40 AM
Categories: pickles,vinegar,pickling,brine,preserving,canning



A Traditional Dill Pickle - Charcuterie pp 71

Now I mentioned that I have 46 pounds of Kirby cucumbers.

When I met Michaell Ruhlman May of 2008, in Cleveland May 2008, we served him lunch. I had brought a pate, the one featured in the blog top photo, several other dry cured sausages (recipes to be found in Charcuterie as is that for the proscuitto) and some pickles, from fall 2007. Michael asked if any were natural, as in the one on page 71 of the book. No, was my answer.

Well this is my first attempt at that pickle, and as described in the book, worked quite well. I don't know what the preserving method has done to it, but will blog on that when I open the jars. I've still five of the pickles in the garage reefer in brine.



Half a bushel of Kirbys. I'll use 10 pounds, the Charcuterie recipe calls for 10 cucumbers, about a pound. This does scale quite nicely however.



I have decided that this is the pickling spice described on page 70 of Charcuterie and not for the watermelon pickles. I will use it in a number of recipes for pickles this weekend.



The spice mixed with salt for the brine, Kosher salt.



The cucumbers, or some of them at the bottom of a food safe 5 gallon plastic container, they will live there for three weeks.



Mise en place for the pickling spice, the Knob Creek is for apres pickle.



Jars, 46 pounds is a lot of pickles, 2-3 year supply in most flavors. Note that most are filled with pickles. Yes that is over 7 dozen pint jars of pickles.



Those are the pickles after three weeks in brine.


A single pickle.



Sliced



And what won't be canned, six more pickles.



Cut to length for the jar, before being quartered.



Jars of the traditional dill before being processed. I also processed spears.

I could not find a processing recipe using only brine, but did find one using brine and vinegar (5%), 50% each so I used that as instructed for 10 minutes.

I don't know what the processing will do to the taste texture, but if I want these to last for more than a few months it need be done. Perhaps it won't be repeated. I will report back.

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