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/ck/ - Food & Cooking

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4580560 No.4580560 [Reply] [Original]

Boy, do I love a good dill pickle.

Except they're too fucking expensive and I'm sure I could make them myself! I never have before, and I want to get started.

Does anyone here make pickles? How long does it take? Can you get them to be crunchy and crispy like the good grocery store brands?

I'm an Ameribro so by pickle I specifically mean pickled cucumbers.

>> No.4580581

Pickle Crisp &#8482

>> No.4580618

>>4580560

I always thought they were cheap. Sams Club has Vlasics for $4 for 22 big ones.

I dabbled a few years back after a particularly good haul from the garden, but I did all relish, spears, and coins. No crunch but that could have been the garden, my first time, or the cuts.

Tastewise it's easy to do.

>> No.4580653

>>4580618

How long do the pickles take to, uh, pickle?

>> No.4580965

I love eating pickles imagining it's a huge kosher cock.

>> No.4580988

I made the Harvey's Pickle Recipe and I had such good luck with it I'm no longer buying store bought pickles.

>> No.4581003

There's a fantastic good eats pickle episode on YouTube.

>> No.4581056

>>4580560
I make pickles OP. I want to know where everyone here is at. Pickles are dirt cheap where I live.
First what I need to know is;
Do you want fermentation pickles?
Or
Do you want vinegar pickles?

>> No.4581076

>>4580560

I hope those mini-cucumbers are cheap where you are, cause they're rather expensive here.

>> No.4582079

>>4581056

Dude... Dude I don't even know the difference, man. I feel like such a rookie in the pickle league.

I have a lot of apple cider vinegar I was planning to use.

>>4580988

Wanna link the recipe, bro?

>> No.4582107

>>4582079
Normally it's white vinegar not apple cider vinegar.

>> No.4582370

crisp or cooked? raw packed or chilled. garliky or not not being a smart ass but it makes a big difference. I like dill pickles but a big difference between a canned tuna sandwich
or mickey de burger or a spear with a delis ruben or like many korean people would say of kim chee. you really must know how

>> No.4582855

>>4582079
Well fermented pickles are harder to make. Vinegar only really requires salt water vinegar and whatever you are pickling.
Tell me do you want them sour, sweet, somewhere in between?
Also if you do hot pickling they will no be as crispy, if you do cold pickling they will not last very long. If you're using cucumbers make sure that are the smaller pickling verity. Then slice off the end the flower came from, you can do both sides to be safe. The reason for this is there is an enzyme that will cause them to get mushy.

>> No.4582878
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4582878

>>4580560

>pickles are expensive

>> No.4582932
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4582932

>>4582878
>I don't know what good dill pickles are

>> No.4582945

>>4582932
Not that guy, but throw me some brands that sell "good dill pickles"

>> No.4582947

>>4582945
Klausen

>> No.4582954

>>4582947
Annnnd, i'm done with /ck/ this week.

>> No.4582965

>>4582954
Oh lord. This is too funny.

>> No.4582968

>>4582954
What too poor to buy the good kind? Keep eating your Vlassics with a side of butthurt, poorpleeb.

>> No.4583113

>>4582947

>Fresh cucumbers, water, distilled vinegar, salt, contains less than 2% of high fructose corn syrup, dried garlic, spices, calcium chloride, sodium benzoate (to preserve flavor), dried red peppers, natural flavors, polysorbate 80.

Yeah, real high quality stuff

>> No.4583162

google a recipe for refrigerator pickles. they're easy to make and ready in a few days.

>> No.4583166

>>4580560
Pickles are pretty easy if you do it a nontraditional way. Get a hold of some Mason jars and lids. Pack them as full of cucumbers as you can. There are many kinds of cucumber and some specially made for pickling, but I have had great luck with just normal cucumbers like I would buy to eat raw. Fill the remaining space with brine and spices. There are recipes online for this; it boils down to vinegar, water, salt, and spices such as garlic, dill, and mustard. close the jars. Let them sit in the fridge, a week minimum, but longer is fine. Using the fridge keeps out bacteria, so you don't need to formally seal the jars. The pickles are better than any you could buy in a store. Crunchy and juicy. You can also toss in other vegetables. Carrots work particularly well.

>> No.4583172

I made this (slightly modified) recipe for fridge pickles. They end up tear your face of hot/garlic/pickle spiced and salty. Basically you only need one spear to satisfy your pickle craving.

Ingredients
24 pickling cucumbers (3 to 4 inches each)
Sweet red pepper 1 To taste, sliced
2 heads of fresh dill plant
Garlic 4 Clove (5gm)
Pickling Spices 2 Teaspoon
Alum 1/8 Teaspoon

Brine
Vinegar 1 Cup (16 tbs)
Water 2 Cup (16 tbs)
Pickling salt 1/4 Cup (16 tbs)

*personal addendum 2TBSp of white sugar
Hot Pickled pepper for sweet red.
double the garlic
Don’t use a freaking microwave.


Directions
1 Wash cucumbers; cut off flower end. Cover with ice water, let stand 2 hours.
2 Divide red pepper, dill, garlic, pickling spices and alum between two 1-quart jars. Pack cucumbers into jars.
3 Combine Brine ingredients in 4-cup glass measure.
4 Microwave 10 to 15 minutes on HIGH, or until boiling (about 200° F). Fill jars with hot brine mixture. Cool; cover, and refrigerate for at least 24 hours before serving. Pickles will keep up to 3 months in refrigerator. 2 Quarts Pickles

>> No.4583210

>>4582968
>I call people a pleeb to make my self feel better.
>Gee golly gosh I hate being a pleeb