Best Pickles Ever.

July 6, 2010

I am officially kicking off the summer pickling season today.  Making “kid pickles”.  My kids have dubbed them as such because they want to eat the whole jar and not let any grownups have any.  Good luck with that, kids.

The following is from Gogol Gastronomy:

What you will need: organic cherry tomatoes or gherkins. No, supermarket oversized cucumbers just wouldn’t do..even if you cut them up. Try getting gherkins at a farmers market when they are in season. Another thing you will need is a big glass preserving jar (make sure the glass is thick) and a large pot. And of course put any spices you like. Cardamom gives it an extra kick.

Ingredients:

  • Water – 1 litre
  • Coarse sea salt – 4 full tbs
  • Sugar – 2 full tbs
  • White vinegar(6%) – 2 tbs
  • Garlic cloves (peeled,whole) – 4
  • Bay leaves – 2
  • Black pepper corns – 4
  • Corriander seeds – 2tsp
  • Dried dill – a bunch
  • Celery leaves – a few
  1. Wash your gherkins or cherry tomatoes (choose how many you want to pickle yourself).
  2. Put cold water, salt, sugar and vinegar into a large pot and bring to a boil.
  3. Put the gherkins (or tomatoes) into the jar together with the herbs and pepper; pour the hot brine over them and close the jar (not too tightly).
  4. Put the jar in a warm place for 3/4 days (the longer you leave them out, the stronger they will taste), transfer it into your fridge after that.

They are ready! Enjoy them after taking a shot of the best quality vodka (preferably out of a slender crystal liqueur glass, with some salmon and rye bread on the table, so you look and feel like a decadent intellectual from the 1920s, not an alky)

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