Pickles: B&Bs and dills

Cucumber pickles

Cucumber pickles

Tonight I made sweet bread and butter pickles and kosher dills. I used Alton Brown’s B&Bs recipe for the sweet pickles and Emeril Lagasse’s dill recipe from the Farm to Fork cookbook.

Here’s the process:

Buy cucumbers:

Mine came from my CSA, Pheasant Fields Farm.

Prep cucumbers:

B&Bs: took two medium sized cucumbers and sliced them into thin rounds.
Dills: weighed out a pound and a half of pickling cucumbers and sliced them into spears.

Weighing cucumbers

Weighing cucumbers

Slicing spears

Slicing spears

Chill:

Optional step: I cleaned the sink (with a 1:10 bleach-water solution), filled the sink with cold water, added two trays of ice, and rested the cucumbers in the ice bath for 2 hours. This is the first time I’ve tried the technique, recommended to me to keep the pickles crisp.

Pickles in ice water bath

Pickles in ice water bath

Prep onions and garlic:

B&Bs: thinly sliced one small onion.

Dills: smashed 9 cloves of garlic – just put the flat of the blade on them and hit with the heel of your hand, the paper comes right off and they’re smashed.

Smashing garlic

Smashing garlic

Make brine:

B&Bs: 1 cup water, 1 cup cider vinegar, 1/12 cups sugar. Spices: 1 tsp kosher salt, 1/2 tsp mustard seeds, 1/2 tsp pickling spice.

Cider brine

Cider brine

Dills: 3 cups water, 1 cup distilled vinegar, 2 Tbs. kosher salt. Spices: 2 crumbled bay leaves, 1 tsp. celery seeds, 1/2 tsp. black peppercorns, 1/2 tsp. fennel seeds.

White vinegar brine

White vinegar brine

Bring to boil, turn down (so the pots don’t boil over) and let simmer for 5 minutes.

Pack jars:

B&Bs: layer cucumber rounds with onions.
Dills: pack spears with garlic and sprigs of fresh dill.

Packing pickles>

Packing pickles

Add brine:

B&Bs: pour sweet cider vinegar brine on cucumber rounds and onions.
Dills: pour salty distilled vinegar brine on cucumber spears, garlic and dill.

This recipe made one quart of B&Bs and one quart plus one pint of dills.

Pickles in brine

Pickles in brine

Let cool:

Let the jars cool before putting in the refrigerator.

We had some of the dills tonight – they crunched! Still a pretty light flavor, it’s supposed to deepen with time.

Links:
Pheasant Fields Farm
Farm to Fork cookbook
AB’s B&Bs


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