“Did you ever think in your life that you would have made so many pickles?”
Dave recently asked me this at 1am in the morning as we were wrapping up a marathon pickling session. I gave one of those chuckles that comes from pure exhaustion and set the timer for the processing of the last four jars of cured pickles. The answer to Dave’s question was a resounding “no” not in a million years would I have ever thought that I’d have made any pickles, forget about the 40 some odd liters… yes liters… of pickles I’d made over the last few weeks.
When the lady farmer landlord asked if I’d be interested in making pickles, I’d jumped at the chance. Almost literally. Then I realized how many cucumbers one healthy plant can produce, forget about the fact that the cucumber bed at the farm has 7-8 hills of cucumbers, each hill housing 2-3 vines. Oh my…
If you’ve ever seen cucumbers grow, you would know that they are ninja vegetables. Their camouflage is so perfect they put invisibility cloaks to shame. The lady farmer landlord and myself and Dave and Little Man would comb over a vine, plucking any cucumbers we would find. Little Man’s contribution is a bit quesitonable here. It mainly consists of him dropping an action figure into the plant accompanied by much “argh, I’m faaaaaalllllliiiing…” and then demands that his figure be saved. We would pick it all, from the tiny pinky finge- sized cukes to the fat field cucumbers that are too big to be whole pickes, but would make good relish or pickle slices. I state that all 3-4 of us were combing through each fine, picking everything, and 15 minutes later we’d see the vine from a different angle and find 3 more cukes hiding there. Then the next morning when I’d be watering the garden I’d see more smirking at me from under the leaves.
We’ve now put a kaybash on picking cucumbers for pickling. Anything else can be done with them, eat them raw with a little vinegar, make a delicious cold soup or dip (for a cold cucumber yogurt soup, check out my Turkish Cucumber and Yogurt Soup (aka Cacik) recipe), slice them with fresh tomatoes and drizzle them with a little olive oil and balsalmic vinegar for a sliced salad, and the list goes on. You can make jewelry with them for all I care, just don’t ask me to make more pickles… please… 🙂
Kosher-Style Dill Pickles
One of the biggest hurdles to deal with in making pickles is how to keep something submerged in water crisp. One way is to use a fresh grape leaf in each jar. Grape leaves contain alum, which helps to keep the pickles crisp. Also, the blossom end of the cucumbers contains and enzyme that softens pickles. So trim off a little of both ends of the cucumbers to make sure that those enzymes are removed. Now get pickling!
8 lbs. small pickling cucumbers (such as Kirby)
1 cup pickling or kosher salt
3 tbsp. pickling spice
9 cups water
7 ¾ cups white vinegar
7 small, fresh grape leaves
7 bay leaves
7 garlic cloves, peeled and halved
7 dill sprigs and heads, halved
- Wash and scrub the cucumbers under running water. Trim 1/8th of an inch off of both ends of every cucumber, and then poke them all over with a fork.
- In a large, non-reactive bowl create four layers of cucumbers each one topped with ¼ cup of the kosher salt. Once the layers are completed, fill the bowl with cold water to submerge the cucumbers by ¼ inch. Use a plate to weigh down the cucumbers, and let them sit for 12 to 24 hours.
- Prepare your canner (or large stock pot), jars and lids.
- Drain, rinse and drain the cucumbers again.
- Wrap the pickling spice in a double thickness of cheese cloth and tie it securely. In a large pot combine the packet of pickling spice, water and vinegar. Bring the mixture to a boil and continue at a hard boil for one minute. Discard the packet of pickling spice, and keep the brine hot.
- Working with one jar at a time place one grape leaf, one bay leaf, one half of a garlic clove, and one half of a dill head at the bottom of the jar. Pack the jar tightly with cucumbers. Place one half of a garlic clove and one half of a dill head on top of the cucumbers. Pour in the hot pickling liquid leaving ½ inch head space. Remove air bubbles and add more pickling liquid if necessary. Wipe the rim and place a hot lid disk on the jar. Skrew down the band to fingertip-tight.
- Place jars in the canner and return to a boil. Process for 15 minutes. Turn off the heat, remove the canner lid and let the jars sit in the hot water for another 5 minutes. Carefully remove the jars from the hot water and place them without tipping on a towel-lined counter top. Let the jars stand for 24 hours, then check the lids to be sure they are all sealed. Any jar that is not sealed can be stored in the refrigerator for up to three weeks. Jars with good seals can be cleaned and stored. If any pickles protrude above the brine in their jars, simply turn the jars over weekly in storage to keep the different ends from drying out. Enjoy!
Click here for a printable version of the Kosher Style Dill Pickles recipe.