Break the Pickle…

TICKLE TICKLE!
Hopefully someone out there has actually played this game as, or to, a kid before. If you don’t know what it means I suggest you find a friendly toddler, (preferably one who’s parents haven’t told them not to speak to strangers…) and ask them.

So onto the point of this post, this past weekend me and my mom decided to give pickling a try!

Pickling is technically defined as a preservation method where you anaerobically (without oxygen) ferment the food in a brine solution, salt and water, with acid. Although pickles usually refer to cucumbers, internationally many foods can and are pickled. But none, in my opinion, are as good as the classic cucumber.

To begin we got Kirby pickles, they’re short, small and great for pickling. Next we went looking for the pickling spices & vinegar. Later we realized we actually already had the spices in the back of our cupboard.

pickling spicesNoticed the improved Club House packaging?

To be safe we decided to use the newer (and fresher) spices.

Next, we got a recipe for dill pickles off the internet. We got this one from Epicurous.

Here’s what you need to make your very own dill pickles:

—-

Ingredients:

  • 8-10 small pickling cucumbers (about 3pounds/1.5kg)
  • 2 cups (500 mL) white vinegar
  • 2 cups (500 mL) water
  • 2 tablespoons (25 mL) pickling salt
  • 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
  • 4 small cloves garlic

Preparation:

1. Cut a thin slice from the ends of each cucumber

2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

3. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars.

Boiling tools

Step 3, “Remove hot jars from canner”. Seriously, who has a canner? (It’s like a giant pot made to heat jars in). Since my family does not have this tool we decided to go it the old fashion route. Botulism be damned!

We took the biggest pot we could find and boiled the jars and the utensils inside. If you ever see a real canner in action, this photo would make you die of laughter. It’s JUST that ridiculous.

Eventually we boiled the brine solution. Shoved all of the cucumbers inside the jars, in true tetris fashion. Put in the spices and cloves of garlic too. Then poured the boiled liquid into the jars and waited till the next day to eat some high in sodium preserved goodness.

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About Adi

A baker, a food scientist and an overall lover of new food creations

2 responses to “Break the Pickle…

  1. wink wink nudge nudge

    the next day? really? Aren’t they better the longer you leave them??
    mmm mmmmm.
    I’m impressed.

    Also, pickle game? Small child? What is this game? so confused!

    What spiced are in the “pickling” spice??? I Want to pickle something!

    • Here are the spices we used in our pickle recipe:

      Coriander
      bay Leaves
      dill Seed
      Fenugreek
      cinnamon
      ginger
      Allspice
      red pepper
      black pepper
      cloves

      The pickle game is pretty simple;
      1st, put your 2 index fingers together so that they are point each other.
      Then when you ask a child to “break the pickle” really they’re just going to chop apart your two fingers. After that you get to yell “tickle tickle” really loud, and tickle them 🙂

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