Ok so many of you probably don’t remember this classic commercial from Heinz back in 1977, but I can tell you I was singing the jingle all day yesterday!
Why? Well first it’s really catchy and it’s pretty easy to remember the words. But all that aside it was Pickle-Palooza day. I harvested a bunch of cucumbers and went to town! (No, really I had to go to town, I didn’t have enough vinegar)
Once I got home the smell of fresh dill and sliced cucumbers filled the air.
If you’re going to do a variety of pickles be sure to separate your cucumbers by size so you have uniform pickles. I used the longer ones to make the spears.
I was so fortunate to have started my dill early from seed. If you’ve not grown dill, or purchased it don’t confuse the dill weed you see in little packets in the grocery store. What you need are the blossoms! This is where the flavor is.
Cut the yellow blossoms off and rinse them gently. You don’t want to wash all pollen off.
I rinse them while on the stocks as it’s easier to control them. Then they get trimmed down to just the blossoms.
The colors are just so vibrant. This is what they mean when they say “it’s yellow”.
Other key spices for pickles are mustard seeds and dill seed, along with some tumeric, coriander, black pepper and a host of others. I find it’s much easier to buy a pre-made pickling mixture and enhance it to my tastes. In this case, dill and mustard.
I don’t about you, but I so love it when I find a really good deli and get a sandwich that is made with good bread and a creamy mayo. However, if my plate doesn’t have a crunchy dill pickle on it I feel cheated.
I wish you could smell this. My next batch is going to be a long brine process. I want to do pickle tastings like wine tastings, at each phase in the process.
It doesn’t take long and you will be rewarded with jars of Kosher Treasure. But don’t stop there! If you’re gonna make pickles, go big!
Slice some up with some onions for Bread and Butter pickles. These are tangy with some sweetness that lends itself to be a perfect condiment with smoked meats!
I had a few extra cucumbers left over and I know how much hubby loves sweet relish on hotdogs. Make it easy and chop up the cucumbers in a food processor, add some red onion and then you salt them and let them sit for 2 hours. This softens them up before you cook them in the brine mixture. If you cook them for too long you’ll evaporate too much of your liquid.
All in all it was a great day!
I am hoping for another large batch of cucumbers. So many options I want to try.
What’s your favorite pickle?