Pickles II
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.
All I can say is WOW!
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The pickle does all the work, until you can them.
The recipe in Charcuterie came out very well, and while the book suggests a month or so life in the reefer. However my experience is they will last much longer. However at least one of the cans will be opened in late Oct. or early Novemeber to taste.
That is a good length of time to wait after canning, as the pickle process usually improves with time.
We shall see.
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I am obviously a horrible foodie because every time I look at pictures of your pickles, I think of penises. Lovely little pickled penises.
They look awesome - I feel that even I could make these pickles.
And I LOVE that you actually served Ruhlman lunch. You have bigger balls than even me...
Kim
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this is entirely a refrigerator pickle, cukes, salt, spices and ignore for three weeks. they are tasty.
I was not the only person in that group, somebody else did home cured bacon, my wife did home cured salmon. there were other things as well. We couldn't not feed him, could we?
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Talk. Start talking. And you know what I'm talking about...rhymes with "Schoolman".
Whatever it is, I'm THRILLED for you. You pig God.
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YM
http://blog.charcuteire.com/2008/06/10/cleveland-2008.aspx
Is from when I blogged about the visit to Cleveland.
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i m very crazy about pickles...so really i like the pickles...i also try to make different types of pickles...so thanks to give this information..
http://www.deutschesbingo.de/
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I was not the only person in that group, somebody else did home cured bacon, my wife did home cured salmon. there were other things as well.
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