Years ago in Sacramento, California, I came across an old man at a swap meet selling pickles. He made the pickles in his kitchen in large plastic barrels and sold them on the weekends. I went to the swap meet every Saturday throughout the summer and noticed the lines of people gathered in front of his booth, but I went through ever.
Then, on a Saturday, I stopped. He had many kinds of homemade pickles, with bite-sized samples of various pickles laid out for tasting. They wereall good, but when I tried the hot, garlic, dill pickle ... I was hooked. So, for what would have been the equivalent of about six euros in today's money, I bought a quart pickles served in a box Chinese take-out carton. They had had the absolutely best pickles I have ever eaten.
I have several times over the years, cucumbers, but they were nothing special. In fact, cucumber out of business were better. I thought if only I knew how he did it, I could make my own. But Iwas sure that he would not give his prescription because he sell his livelihood. So, I've never asked.
Instead, I went through every recipe book in the library in search of cucumber. I have dozens of recipes, but never close to the formula of the old man.
Several years passed me for my cucumbers from the old man, until Saturday, he was not there. He also was there the next Saturday. So, after several weeks, I went to the Swap Meet office and asked what happenedThe cucumber people. As I feared he had died.
So I accepted the fact that I would never taste these fabulous hot, garlic, dill again. Until one morning when I read the Sunday paper, I saw a small article on "The Pickle Man passes. The old man's daughter's life story and keep her father alive the memory of him and contain his best pickle recipes. You will feel that he will continue his cucumbers, would know.
When I read the recipe for the hot, garlicPickles, I was not sure it's the right thing. It was too easy. It had something exotic, secret ingredient. But there it was ... without the secret ingredient.
Of course I have the cucumbers on the same day, and they were perfect. They were the old man cucumbers!
Because they were so easy, I wondered why my efforts over the years were never as good as he. After much deliberation I came to the secret not only the ingredients, it is also the procedure.
The first secretis fresh ingredients.
Like the pickle man, I grow all the ingredients except salt and vinegar, in my own backyard. The cucumbers are picked and processed within an hour after leaving the garden. Even with all the other ingredients. I am convinced that this adds something a little more freshness to the flavor and crunch of the pickles.
Another tip is in the processing (water bath) of the pickles. The cucumbers are processed within a short time, so that they are not "cooked". DuringExperts for the canning industry may conflict with the procedure (I do not know), I have made (and sold) Pickles year in this way.
Ok, ready for the recipe? A note first: this recipe assumes you are familiar with the basics of canning foods. If not, you should read the article about the canning industry before Pickles (see link at the bottom of this page).
INGREDIENTS:
The quantities of ingredients will vary depending on how many cucumbers you want to do. It should be clear how to read --procedures described below.
Fresh cucumber (how many? ... How many cucumbers you going to do?)
Water
Pickling
Jalapeno pepper
Grape leaves (fresh)
whole peppercorns
whole garlic cloves (peeled)
Dillzweige
White wine vinegar (5% distillation - often sold in stores)
crushed red pepper (optional)
Note 1:
This recipe is a cucumber, that for many people is salty. Others love it. If you prefer a less salty taste, reduce the salt in step 2 below1 / 4 cup. If you use just a touch of salt, 3 tbsp.
Note 2:
Choose cucumbers that are about 3-5 cm long, without blemish! You can use any kind of cucumber, not only pickling cucumbers. I have always been the cucumbers with whole cucumbers, as did the Pickle Man. I have never tried the cucumber slices (length-way). I think that would be some of the crunch.
PROCEDURE
1. Prepare jars and lids in boiling water. Allow to stand in boiling water for at least 15Minutes
2. In a large pot two liters of water, 1 / 2 cup combine salt, two cups of white vinegar. Bring to the boil until the salt is dissolved.
3. Sterilized glass in each place: a large bunch dill, 1 medium jalapeno pepper (sliced length-way), 3 garlic cloves, 1 / 2 teaspoon black peppercorns and 2 grape leaves.
4. Fill jar with cucumbers (previously washed in cold water) and mix with hot vinegar in a glass to 1 inch upward.
5. Seal jars and process in hot water bath 15Minutes.
One good thing about you is your own pickles that you have control over how they taste. You like it hot? Add more jalapeño or 1 / 2 teaspoon crushed red pepper. You want them milder? Use only 1 / 2 jalapeño. You like strong garlic flavored pickles? Use 5 cloves of garlic per glass.
The point is, do not worry, the recipe to adapt to the cucumbers to make you. The recipe above is basically the original and what I like.
You can start by onlya glass (use original ingredients for salt / vinegar mix, although that's only a glass). The cucumbers can be tasted in about 3 days, and you can adjust the ingredients to your taste, if this comprehensive in a batch. Be aware that all the flavors to intensify slightly over time.
Final note: The grape leaves give the pickles their liquidity problems. You can trouble finding fresh grapes have leaves because they do not sell them in stores. If you do not grow your own or a neighbor who grows them, I canno solution. I do not want to replace with alum in my cucumbers. You'll still a pretty good crunch without the grape leaves, if you do not over process.
Good luck with the hot, garlic, dill pickles.
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