Overexposed

Just a little peek into my life.

Adventures in Pickling

There are few things in the world I love more than pickles. When I was a kid, I used to sit in front of the TV for hours with a jar of pickles between my knees. It was such an obsession that my godmother used to call me, “The dill pickle of my Lolo’s (grandfather’s) eye.” Since becoming a semi-functioning adult, I kind of moved past my pickle phase, but then, I watched the episode of Bizarre Foods where Andrew Zimmern goes to St. Petersburg, Russia and the pickle mania started all over again! Besides caviar and vodka, Russia is known for their pickles. After watching Zimmern sampling all those delicious pickles, I became obsessed with making some of my own. The results were actually quite delicious!

IngredientsIMG_4442

4 cups water

2 cups white vinegar

5 1/2 tbs kosher salt

10 cloves garlic

1 tsp corriander seeds

1 tsp mustard seeds

1/2 tsp black peppercorns

1/2 tsp pink peppercorns

2 or 3 bay leaves

A few sprigs of fresh dill

Assorted veggies (I like cucumbers, carrots, leeks, spring onions and broccolini)

2 quart sized mason jars or 3 pint sized mason jars

IMG_4443Directions

Bring the water to a boil and add the garlic. Cook for about 5 minutes. (Don’t miss this step, if you do, your garlic will turn blue when you soak it in the brine!) With tongs, remove the garlic and distribute evenly among the mason jars. Add the vinegar and salt to the water and continue to cook until salt dissolves. Remove from heat.

Place a few sprigs of dill in each mason jar. Divide the spices among evenly among the mason jars. Add the cut veggies to the jars, make sure to pack them tightly. Pour the brine over the veggies until they’re completely covered. Allow jars to cool down to room temperature then put on the lids and place them in the fridge over night.

Ta-da! Tasty pickles!

 

Now I just need to visit Russia and taste their pickles to see how mine compare!

 

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This entry was posted on May 20, 2014 by in Glorious Glorious Food and tagged , , , .

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