Pickles

Pickling used to be a practical method of preservation and, I imagine a way to make winter food taste better. I seem to have stumbled upon a completely impractical form that I gobble up as fast as I make them. So much for saving up for armegeddon.

I was inspired by some pickles given to me by a friend who would later not share the recipe. Some friend! This is from the very last recipe in Charcuterie by Michael Ruhlman and Brian Poleyn.

Sweet Garlic Pickles

1lb. small cucumbers sliced 1/4 to 1/2 inch thick
1/2 red onion sliced very thin
10 peeled garlic cloves
1 cup cider vinegar
1.5 teaspoons kosher salt
1 tblsp sugar
1/2 tsp mustard seeds

Cook all of this together at a simmer for 10 minutes. Drain off the liquid, place the cucumbers, garlic, onion and remaining mustard seed in a jar( or two depending on what size you use).

1 cup rice wine vinegar
1 cup sugar

Cook the remaining ingredients together until sugar is dissolved and liquid has come to a boil. Pour over pickles in the jar while very hot. Lid jars and when they are cool enough, store in the fridge. These are pretty good the next day, but you will be rewarded if you wait a month.

I don't know if these can be processed/canned and stored long term.



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