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Blue Ribbon Pie!
Coming Soon: Oude Oak, MN's First All-Sour Brewery
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
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