New Recipes #15

[lillibet]

I've been making pickles for a few months now, but realized I haven't given myself credit for them. I started with this recipe, but tweaked it a bit. Turns out that 2 cups of water is as much as my container holds, and in that, 3 Tbs of salt is plenty. I'm using plain old McCormick's pickling spice, although I think that I may work on assembling my own, now that I'm less intimidated by the whole process, and it will have less allspice. I also added maybe 1/4 cup of white wine vinegar and that seems to work well. I've been re-using the liquid again and again for at least four or five batches now, adding more water and salt as we go. The first batch was too salty for Jason, the second and third were perfect, now it's getting a little bland. So I think the next time around I will start fresh. But wow--this is so easy and so much cheaper than the ones I was buying at Whole Foods. When market season starts up next month, I will probably indulge in Flora's spectacular pickles at least a couple of times, but these are darn good.

Comments

[bookly.livejournal.com]

I don't think I've ever had the ones from Whole Foods, but I daresay yours are better. They don't get much better than that.