Pickle Recipe
Someone asked for my pickle recipe, and I answer.
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| From Home Life |
For my pickling spice, I use the following:
2 tablespoons mustard seed
2 tablespoons coriander
2 tablespoons peppercorn
1 broken to bits cinnamon stick
In each jar, I put one to two tablespoons of this concoction depending on jar size. Then I put in a couple cloves of garlic, one cayenne pepper, and 3 to four sprigs of fresh dill. Then, fill the jar with whatever you’re pickling. Pack it as tight as you can. In the pic above, from left to right, are cucumbers, garlic and cayenne peppers (with a few serranos thrown in).
Then, bring to a boil a mixture of 3:1 water to white vinegar ratio. Add kosher salt to taste (about 3 – 6 table spoons). Once it’s boiling, fill jars up with the mixture and put the lid on it. Let them cool and place in the refrigerator. The vinegar and spices will steep the veggies. Will be ready in 3 to 7 days. Keeps for months.
July 31st, 2009 at 4:50 pm
Pretty close to the recipe I use for both cucumber pickles and okra pickles.
July 31st, 2009 at 5:36 pm
Cool. Have some okra in the garden. Will try that.
August 3rd, 2009 at 10:02 am
Cinnamon and coriander? Seems like it would make the pickle taste sweet. Also, seems odd to use kosher salt instead of pickling salt. Though that’s convenient for me, as I have the former but not the latter. 🙂
August 3rd, 2009 at 10:10 am
You don’t really put all that much in. Gives a bit more flavor, IMO. When I first started looking up pickling recipes, I noticed the cinnamon in one and thought that couldn’t be right. And looked up a few more recipes and they had it too.