back to pickles

In a few weeks I will be celebrating a very merry German Christmas. And such a German Christmas implies long car rides on the Autobahn, as well as road-side snacks. Years ago, I discovered road-side pickles somewhere in Thuringia. Now it is hard to imagine long car rides without them.

Before moving to Sweden, I made my first batch of fresh-pickles. A few ingredients plus ten days in the fridge, and I think maybe, just maybe they were even tastier than German road-side pickles. However, airport regulations discouraged me from packing any in my bag.

Spicy Dill Pickles

inspired by the l.c.b.o. food and drink magazine, summer 2010


a dozen pickling cucumbers, about 3-4 inches
8 cups cold water
1/2 cup pickling salt (or very coarse salt)

fresh dill
black pepper
red pepper flakes
mustard seeds
2 1/2 cups water
2 cups white vinegar

Rinse cucumbers. Cut off both ends. Place in a large bowl or bucket, cover with salt and water. Weigh down the cucumbers with a heavy plate and leave for 12-24 hours. Rinse off the salt with several changes of water. Mix 2 1/2 cups of water with 2 cups of white vinegar. Mix together spices. Pack cucumbers into several sterilized jars. In each jar add garlic cloves, a branch of fresh dill, 2 tsp of spice mix and enough vinegar to cover the cucumbers. Refrigerate for 10 days before serving. These are very crunchy pickles and can be stored in the fridge for about a month.


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