PICKLING

August 15, 2006
Show #507

As sophisticated as we'd like to think we've become in things culinary, I can't help but feel we've lost a few treasures along the way. How many people put up summer vegetables any more? How many, make their own sauerkraut? And how many try to make pickles the old- fashioned way? Not many, but Chef Jerry Pellegrino has played around with pickles, and he's crazy about the results. Here the basic recipe that Jerry uses. Variations, especially in the type of vinegar and the selection of spices can result in an entire range of pickles. Have fun, and don't pucker!

Home Pickles

8 pickling cucumbers
1/4 cup fresh dill, roughly chopped
1 tbls whole mustard seed
1 tbls whole coriander seed
1 tbls whole fennel seed
1 tbls whole black pepper corn
1 tbls whole white pepper
4 cloves garlic, roughly chopped
1/2 cup plus 3 tbls Kosher Salt
1/4 cup sugar
1 cup champagne vinegar (or similar)

Brine the cucumbers

1.       Dissolve 1/2 cup of salt with 8 cups cold water

2.       Soak the cucumbers in the brine solution for four hours.

3.       Rinse them off in cold water.

Pickling the cucumbers

1.       Combine the vinegar with 2 cups water in a sauce pan. Add all of the remaining ingredients and bring to a boil over high heat. Remove from the heat and allow to cool to room temperature.

2.       Pack the cucumbers into a container with a lid large enough to hold them.

3.       Pour the pickling liquid over the cucumbers, cover and place in the refrigerator.

Allow to pickle for at least seven days.

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