Comments on: Quick Fresh Pickles http://www.thehungrymouse.com/2009/06/10/quick-fresh-pickles/ A visual guide to food and cooking. Tasty, fresh content. Every day. Thu, 18 Mar 2010 08:39:59 +0000 http://wordpress.org/?v=abc hourly 1 By: Alta http://www.thehungrymouse.com/2009/06/10/quick-fresh-pickles/#comment-4823 Alta Thu, 20 Aug 2009 16:00:25 +0000 http://www.thehungrymouse.com/?p=8749#comment-4823 Wow, these look delish! I made pickles last weekend. I haven't tried them yet, I did a psuedo-canning thing, where I poured a similar brine to yours in the jars along with the cucumbers, and just closed up the jars and refrigerated them. I think I might sneak one tonight...we'll see! I'm dying for a pickle now, your pictures are so tempting! Wow, these look delish! I made pickles last weekend. I haven’t tried them yet, I did a psuedo-canning thing, where I poured a similar brine to yours in the jars along with the cucumbers, and just closed up the jars and refrigerated them. I think I might sneak one tonight…we’ll see! I’m dying for a pickle now, your pictures are so tempting!

]]> By: stephanie http://www.thehungrymouse.com/2009/06/10/quick-fresh-pickles/#comment-4515 stephanie Thu, 16 Jul 2009 23:54:28 +0000 http://www.thehungrymouse.com/?p=8749#comment-4515 i love pickles this way! the 'half sours' or, as i call them, barely pickled pickles :) there's actually a restaurant in ri that brings these sliced to the table like most places bring bread and butter. here's another recipe if you or anyone else wants that's great - takes a few days but no canning AND no cooking either! (i just do it in the fridge the whole time, just seems easier, but you can leave it on the counter while they're getting pickly.) Find a ceramic bowl or crock to use for this. A wide mouth glass jar would also work. 1. Wash your cucumbers (~2.5lbs of the small ones) and remove blossom ends. 2. Fill your bowl 1/2 full of water 3. Add 1/4 cup of salt to water 4. Add dill heads or sprigs of fresh dill (~6) 5. Add 1T dry dill seed 6. Add 2T pickling spices & 1/4c. vinegar 7. Stir gently to distribute spices 8. Cover with weight to keep cucumber submerged-in brine 9. Cover crock with plate or clean towel 10. Check crock each day and remove any scum that forms on the top, these should be ready in 2 to 3 days. 12. At that time you must put in fridge (will last ~2 wks), they will not keep on the counter. i love pickles this way! the ‘half sours’ or, as i call them, barely pickled pickles :) there’s actually a restaurant in ri that brings these sliced to the table like most places bring bread and butter. here’s another recipe if you or anyone else wants that’s great – takes a few days but no canning AND no cooking either! (i just do it in the fridge the whole time, just seems easier, but you can leave it on the counter while they’re getting pickly.)

Find a ceramic bowl or crock to use for this. A wide mouth glass jar would also work.

1. Wash your cucumbers (~2.5lbs of the small ones) and remove blossom ends.
2. Fill your bowl 1/2 full of water
3. Add 1/4 cup of salt to water
4. Add dill heads or sprigs of fresh dill (~6)
5. Add 1T dry dill seed
6. Add 2T pickling spices & 1/4c. vinegar
7. Stir gently to distribute spices
8. Cover with weight to keep cucumber submerged-in brine
9. Cover crock with plate or clean towel
10. Check crock each day and remove any scum that forms on the top, these should be ready in 2 to 3 days.
12. At that time you must put in fridge (will last ~2 wks), they will not keep on the counter.

]]> By: Topline Trends Tuesday: Preserving: jam, jelly and pickles « Dana McCauley’s food blog http://www.thehungrymouse.com/2009/06/10/quick-fresh-pickles/#comment-4350 Topline Trends Tuesday: Preserving: jam, jelly and pickles « Dana McCauley’s food blog Tue, 30 Jun 2009 11:19:36 +0000 http://www.thehungrymouse.com/?p=8749#comment-4350 [...] ChezPim has been making (and selling!) marmalade all winter while Jessie presented these quick, fresh pickles in her [...] [...] ChezPim has been making (and selling!) marmalade all winter while Jessie presented these quick, fresh pickles in her [...]

]]> By: Mamaliga http://www.thehungrymouse.com/2009/06/10/quick-fresh-pickles/#comment-4237 Mamaliga Thu, 18 Jun 2009 18:34:08 +0000 http://www.thehungrymouse.com/?p=8749#comment-4237 Lovely! My mom used to have these going all summer long but she would have the pickles in an immense glass jar, filled with water, and of course dill, pepper corns, etc., with a slice of bread and into the sun for a couple days. The bread would help the thing ferment a bit and turn crisp and pickle like nothing else. I think she didn't add salt to it but I am not sure - cheers! Gabi @ Mamaliga Lovely!

My mom used to have these going all summer long but she would have the pickles in an immense glass jar, filled with water, and of course dill, pepper corns, etc., with a slice of bread and into the sun for a couple days.

The bread would help the thing ferment a bit and turn crisp and pickle like nothing else. I think she didn’t add salt to it but I am not sure –

cheers!

Gabi @ Mamaliga

]]> By: justcooknyc http://www.thehungrymouse.com/2009/06/10/quick-fresh-pickles/#comment-4157 justcooknyc Thu, 11 Jun 2009 17:33:42 +0000 http://www.thehungrymouse.com/?p=8749#comment-4157 overnight is pretty fast for pickles. interesting. overnight is pretty fast for pickles. interesting.

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