We have been wanting to make homemade pickles from just about the same time that we started Rampant Cuisine. Unfortunately, we always seemed to think about making them at the end of the season when all the cucumbers are about a foot long. However, this year we made sure to start looking for the small pickling cucumbers in early spring and I was excited to spot them at our local farmer’s market a couple weeks ago. It is hard to stress how easy to make and how good these pickles are… we never want to buy pickles from the grocery store again! Our pickles are crisp and flavorful and the recipe can be endlessly modified to incorporate various ingredients (Wasabi pickles are next on our list!) or suit differing tastes. Give making pickles a try!
Question: Do you have good or bad pickling experiences to share? Is there anything else we should try to pickle?
1 cup vinegar
3 cups water
5 cloves garlic, peeled and whole
1 Tbs. Horseradish
1tsp. red pepper flakes
1tsp. mustard seed
1 tsp coriander
1 tsp. whole peppercorns
3 Tbs. salt
2 bay leaves
8 small pickling cucumbers
Soak cucumbers in an ice bath for one hour.
Next, in a medium saucepan bring water, vinegar, salt, mustard seed, coriander, and peppercorns to a boil. Meanwhile, put garlic, horseradish, bay leaves and cucumbers into a jar that can be sealed (i.e. a Ball jar.) Use a jar that snugly contains all the cucumbers…you don’t want a jar with too much extra space. Pour the boiling water/vinegar mixture over the cucumbers. The liquid should reach the top of the jar; if it doesn’t, top it off with some water. Seal the jar and allow to refrigerate for one week before trying your first tasty pickle.