For this throwdown I thought I would brine my Thanksgiving Turkey. Then I thought that brining a turkey is only one step in the whole turkey cooking process and really doesn't showcase salt. And the fact that I got sick and didn't do the turkey (the Mrs did) pretty much nixed that whole idea. But I still liked the brining idea. So what to do.
Flash back about 2 months ago for background as to how I arrived at my entry. The pudge and I love pickles. The boy not so much and Kosher Dills are the best. We eat them on hamburgers or just as a side when we have something on the barbecue. The Mrs, on the other hand, hates pickles and knows nothing about them. So when we ran out and pickles ended up on the shopping list, she bought some kind of bread and butter pickle. The pudge and I weren't too crazy about them but we have a full jar to work through.
Present day. I got the idea to make my own pickles being that the Mrs doesn't let me food shop much because I "buy too much junk food". For her information, pie is not junk food - but I digress. Anyway, I found a recipe for Ukrainian Dill and Garlic Pickles over at Allrecipe.com.
I went to Produce Junction but they didn't have pickling cucumbers. They did however, have Chinese Cucumbers that looked good to me. I only bought 2 pounds because I didn't want to make too many in case it didn't turn out.
Here are all of the ingredients, I omitted the red chile pepper because the pudge doesn't like spicy.
This is an easy recipe and the toughest part was cleaning all of the garlic.
I got out the old mason jars and decide to do 2 cans and one extra for the refrigerator. The recipe calls for 4 to 10 days of brining before they're ready.
If nothing else, they look good. I really like the green and white (garlic).
I did them the morning of the 5th of December. So by the 9th of December they should be good to try. I opened the refrigerator jar and the brine smells great. Smells like Kosher dills to me.
Update: The pudge and I tried a pickle with dinner Monday night (December 7th) and they were great. The intensity of the pickle flavor is almost there. They taste almost as good as the pickles you get from a Jewish Deli. A couple of more days and they'll be there. I'm curious as to how the canned pickles will be a couple of months from now. I'm also curious to see how they'll taste with pickling cucumbers instead of the Chinese Cucumbers. And I may try slicing the cucumbers so that more will fit in the jar.
This is a keeper. The pudge and I won't have to rely on the Mrs' pickle judgement (or lack there of) anymore.