With a blog name like Pickle Me Too, you’d think I would have tons of pickle recipes. Well I do but most of my recipes use vegetables other than cucumbers. I’ve only been blogging since last October and try to post recipes as the vegetables come into season. They are finally rolling in and rolling in fast and furious. A few weeks ago I shared with you a recipe for Indian Spiced Pickles. Now I’m going to share with you my go to recipe for a simple spicy kosher dill. If you don’t have all the spices I use, the most important ones are the garlic and the dill. Many times I’ll just make a very simple garlic, dill and cucumber pickle. Well, the hot chili is important too, if you like spice.
If you haven’t had a lactofermented pickle (brine pickled), you are missing out! They are amazing. Uncomparable to a vinegar pickle. It’s almost like they bubble in your mouth with an amazing zip that you just don’t get from a vinegar pickle.
Do you cut the ends off of your cucumbers? Both ends or just one and which one? Blossom end or stem end? Since I can’t make heads or tails of the truths/myths out there, I just cut both off and have always had amazing pickles. Rumor has it that the stem end can harbor bacteria and the blossom end is where enzymes are concentrated and cutting them off can keep your pickle crisp and not bitter. Is it true? I don’t know but I’m not willing to waste a batch of these nummy pickles experimenting.
- 4 cloves garlic, smashed and minced
- 2 sprigs of dill (use a teaspoon of dill seed if you don’t have fresh dill available)
- 2 tsp coriander seed
- 1/4 tsp mustard seed
- 4 peppercorns
- 5 red peppers (dried or fresh, optional)
- 2-3 tannin rich leaves (grape, oak, raspberry, horseradish or tea leaves) These keep pickles crisp.
- 1 quart worth of pickling cukes
- 3.5% brine (33 gms of salt per quart of water)