Tuesday, September 7, 2010

As you know we had a Housewarming Party; well one of the biggest hits of the party were the pickles. I wanted to share the recipe with everyone since they are amazing. You will never want to buy pickles again.

The Pickle recipe is from Emeril Lagasses Book- Farm To Fork

Kosher Style Dill Pickles-

Will make three pints-
- 1 1/2 pounds Kirby Cucumbers
- 6 Springs fresh dill
- 3 cups water
- 1 cup distilled white vinegar
- 2 Tablespoons kosher salt
- 9 Garlic Cloves- Smashed
- 2 Bay Leaves, crumbled
- 1 Teaspoon dried dill weed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon whole fennel seeds

1. Trim off the stems and ends of the cucumber, and slice them into 1/4- inch thick rounds. Divide the cucumber slices evenly among three pint jars or other nonreactive containers of similar size. Add 2 dill sprigs to each container.

2. Combine all the remaining ingredients in a small saucepan, and bring to a boil. Then reduce the heat to a simmer and cook for 5 minutes.

3. Ladle the hot brine over the cucumbers,being sure to get 3 cloves of garlic into each container. Set the jars aside, uncovered, to cool for 1 hour at room temperature. Refrigerate the jars for 1 hour. Then cover and store in the refrigerator for up to 3 months. (I doubt they will last that long!) 


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