By Stephanie March
By Dara Moskowitz Grumdahl
By Jason DeRusha
Harvest Beer Festival
By Parties Editors
The Morning After
By Tad Simons
Arts Off The Cuff
by Arts & Nightlife Editors
By Allison Kaplan
By Jennifer Blaise Kramer
By Mpls.St.Paul Magazine
ASID MN Showcase Home
By Edina Realty
Stephanie Wilbur Ash
By Emily Howald Sefton
By Real Brides-to-Be
The Feed: Got Your Goat
Red Table Meats Debuts . . . Finally.
By: | Posted: 08/03/2011
Summertime and the living are easy. I am a fermented pickle guy 100 percent, but my wife and son love a good vinegar brined dill. In hopes of making a pickle we all would like (I have a fermented batch just for me going on in the basement), I made these easy countertop dills.
Here’s how to do it:
Wash and scrub 10# of small firm cukes.
Place in a non-reactive (glass/pottery works best, but I tubbed mine in Lexan for a few hours while I ran to store to get my jars) container or two with dill sprigs, a few tablespoons of pickling spice, a handful of chopped garlic and several hot chiles.
Add several grape leaves if you have them to ensure better crispness.
Boil 6 quarts of water.
Add 3/4 cup white vinegar and 4T kosher salt for every quart of water.
Stir to dissolve salt.
Cover cukes with brine.
Place weight on a plate and place plate on top of cukes to keep them submerged.
Leave them on counter for 48 hours.
After two days, refrigerate in jars, these will keep for at least eight weeks.
They are great!
Andrew Zimmern is a columnist for Mpls.St.Paul Magazine and the host of Travel Channel's Bizarre Foods with Andrew Zimmern.See bio
Food & dining buzz, twice a month.
Our editor's guide to 1000+
restaurant across the
Search the Guide
Like Andrew Zimmern on Facebook
Follow Andrew Zimmern on Pinterest
Mpls.St.Paul Magazine | mspmag.com
© 2014 MSP Communications, Inc. All rights reserved
About Us | Contact Us | Media Kit | Pressroom | Subscriber Services
RSS Feeds | Site Map |