Friday, April 15, 2011
Furiously Fast Pickles
I've gone public here in proclaiming my dislike of pickles. But for some reason, whether it be the coming warm weather or something else, I've been craving a good, crisp dill pickle. (And no, it's not pregnancy, I promise!)
The Persians work well because they are seedless. You could probably pull something similar off with a regular cucumber; just remember to wash it (and peel it, if it has a wax coating) and use a spoon to scoop out the seeds after you cut them in half.
And yes, I'm measuring liquid in a dry measuring cup. I made lots of cupcakes today and most of my measuring things were dirty.
I always find food described as "seedless" confusing. But whatever.
I lay the spears in a wide container; I cut up 3 cucumbers' worth. That was enough to cover the bottom of the container.
I used dried dill because I had it on hand. I would have loved to use fresh, though--I do love the taste and smell of fresh dill! I guess I'll have to make these again in the summer.
If you like spicy dill pickles, you could add a pinch of crushed red pepper now.
Let your pickles rest until they reach an "eating" temperature. I popped mine in the fridge for a few hours because I love a cold, crisp pickle. You can eat them right away or you can let them sit for a few days. The first day, they're like a mildly dill-y cucumber, with a lot of crisp bite. After 3 days (which is how long they lasted in our house!) they're a little floppier, but are still crisp, with a sharper and more pronounced flavor. I think these may be my new favorite way to eat cucumbers!
Recipe: Furiously Fast Pickles
1/2 c. apple cider vinegar
2 1/2 tsp. white sugar
1 tsp. mustard seed
1 tsp. salt
1 clove garlic, smashed (and roughly chopped, if desired)
3 Persian cucumbers, quartered
1 tsp. dried dill (or 3-4 tsp. fresh)
1 bay leaf
1/2 tsp. crushed red pepper (optional)
In a small pot, combine cider vinegar, sugar, mustard seed, salt, and garlic. Heat over medium heat until mixture bubbles and sugar and salt are dissolved.
In a shallow dish, combine cucumbers, dill, bay leaf, and red pepper. Pour hot brine over the cucumbers. Allow cucumbers to cool (at room temperature or in the refrigerator.) Serve.