I’ve gotten into pickling in a big way, and now is the time of year for some of the best produce coming on the market, so I am gearing up for winter. I could use some advice.
My pickled jalapenos are the best in the world, and I say that as a modest guy. My cucs, though, need some work. They just don’t have that whang of some of the better commercial products. I use good organic pickling cucumbers, and for the brine I use tap water, pickling salt, garlic, black peppercorns, dill, and slices of jalapeno and yellow onion. The pickles are a bit too salty (I can fix that) but they just don’t make your face pucker up like I want them to. Anything I should add? Remove? I pickle them in regular Ball jars (quart size.)
I also have gone to refrigerator pickles, as I just haven’t seen the benefit to storing them in a cool dark place for weeks. Plus, I can eat them a few days later and they don’t call my name every day from the basement before they are ready.
P.S. My college freshman daughter is very self-sufficient - she rarely asks me for anything, except pickles. I have to make a weekly trip to keep her stocked up. Actually, it is not just her - when I come to the dorm, the kids get on their cell phones and they congregate around my daughter’s room before I can even make it there. One guy told me I was easily the best parent of any that came to the dorms, and that includes one who is a billionaire.
ETA: Oh, and vinegar, of course, in the brine. Regular white vinegar.
It depends on what kind of whang you’re looking for. (note: this thread is going to get childish really fast)
A bit of horseradish in the brine will definitely increase the whang factor, but I get the impression you’re looking for more of a sour note. That’s probably only going to come from making a properly fermented pickle.
I always add a grape leaf to each jar of pickles, seems to help them stay crisp. But I have ready access to grape vines in my yard, so it might not work for everyone.
Hmm … I make a half-assed attempt at cornichons I found in those ancient Time Life cookbooks. Basically, I grow cukes and pick then no bigger than my pinky. I pack them in dry kosher salt until they’re shriveled. I put them in straight up vinegar to rehydrate. No cooking or heat processing. Nice and crunchy. The secret is in the spices – pickling spices, but I augment with dried dill, cayenne peppers, fresh ginger, garlic. I add brown sugar to improve the flavor.
Never thought to add horseradish. Wish I’d read that before. Oh well, next year.
Er, you are probably looking for vinegar? Just basic, plain ‘white’ vinegar that costs like $2 for a huge jug. Sub in for some of the water. (Carefully. Too much and you will go from “face puckers” to “face implodes”.)
Share the damn jalapeno recipe. Everytime I try this it’s a disaster.
