Pickle Saga Conclusion
Here's what the Dinosaur BBQ Garlic Dill Pickles looked like a week ago:
Here's what they look like now:
They look nice and pickled and scrumptious. Now the time has come to taste my pickles and see how they turned out:
SUCCESS! I bit into them and my mouth was on fire. Yowza! I guess that's what I get for using 2 jalapeño peppers in there. Also, I think I bit into a seed as well. Other than my mouth burning, they tasted JUST how I remembered them.
I'm sure I'll snack on them a little at a time over the next month or so. Gosh, people need to visit to help me eat 'em!
The Cukes:
3 3/4 to 4 pounds pickling cucumbers (each 5 to 6 inches long)
1/4 cup chopped garlic
2 jalapeño peppers, thinly sliced (seeds and all) - use gloves when slicing
1/2 cup chopped fresh dill
The Brine
4 cups white vinegar
2 cups water
6 tablespoons kosher salt
1/2 cup sugar
5 heaping tablespoons pickling spice
2 tablespoons mustard seeds
2 tablespoons black peppercorns
How to:
Wash our a 3 1/2-quart crock with hot, sudsy water. Rinse the crock really well and dry it. Slice the cucumbers into 1/2-inch-thick rounds. Put them in a bowl with the garlic, jalapeños, and dill. Mix well and pile them in the crock.
Combine the remaining ingredients in a large saucepan and bring to a boil over high heat. Pull the pan off the stove and let the vinegar mixture cool for a couple of minutes. Then pour it over the cucumber slices, stirring everything up to distribute all the ingredients. Cool to room temperature. Cover the crock with its lid or with some plastic wrap and put in the fridge. Let the pickles marinate for a week. Then you can start eatin' and eatin' and eatin'. They'll keep for weeks. Makes a mother lode.
(c)Dinosaur Bar B Que: An American Roadhouse
Here's what they look like now:
They look nice and pickled and scrumptious. Now the time has come to taste my pickles and see how they turned out:
SUCCESS! I bit into them and my mouth was on fire. Yowza! I guess that's what I get for using 2 jalapeño peppers in there. Also, I think I bit into a seed as well. Other than my mouth burning, they tasted JUST how I remembered them.
I'm sure I'll snack on them a little at a time over the next month or so. Gosh, people need to visit to help me eat 'em!
The Cukes:
3 3/4 to 4 pounds pickling cucumbers (each 5 to 6 inches long)
1/4 cup chopped garlic
2 jalapeño peppers, thinly sliced (seeds and all) - use gloves when slicing
1/2 cup chopped fresh dill
The Brine
4 cups white vinegar
2 cups water
6 tablespoons kosher salt
1/2 cup sugar
5 heaping tablespoons pickling spice
2 tablespoons mustard seeds
2 tablespoons black peppercorns
How to:
Wash our a 3 1/2-quart crock with hot, sudsy water. Rinse the crock really well and dry it. Slice the cucumbers into 1/2-inch-thick rounds. Put them in a bowl with the garlic, jalapeños, and dill. Mix well and pile them in the crock.
Combine the remaining ingredients in a large saucepan and bring to a boil over high heat. Pull the pan off the stove and let the vinegar mixture cool for a couple of minutes. Then pour it over the cucumber slices, stirring everything up to distribute all the ingredients. Cool to room temperature. Cover the crock with its lid or with some plastic wrap and put in the fridge. Let the pickles marinate for a week. Then you can start eatin' and eatin' and eatin'. They'll keep for weeks. Makes a mother lode.
(c)Dinosaur Bar B Que: An American Roadhouse