Thursday, February 2, 2012

A Simple Lunch with Home Made Spicy Pickles

Spicy Garlic Dill Pickles and a Tofurkey Sandwich



It's true.  Sometimes I enjoy a good Tofurkey sandwich.  This particular sandwich is full of store bought, easy, convenience foods: Vegenaise, SmartBacon, Sourdough grilled with Earth Balance, and pre-washed bagged baby spinach.  Why? Because I don't always have time to make all of my food from scratch.  I mean geez, a girl has to go to work, write cookbooks, play with the dogs, do a little laundry every now and again, and still find time to have a life with the husband!  But even when I throw together a convenient meal, I do like to have at least one aspect of it be home made.  In this case it was the pickles!

These pickles are a recipe from my upcoming book, Vegan Food Gifts: Spread the Vegan Love DIY-Style with 100 Inspired Recipes for Homemade Edible Gifts, Baked Goods, Preserves, and More


Spicy Garlic Dill Pickles 


This recipe is so simple, you'll have your pickles all jarred up in about the time it takes to boil the water and slice the cucumbers.  I wrote this recipe so that you could make 1 jar or 10 jars!


For the brine:

For each cup of water, use 1 tablespoon of fine sea salt

For each (16 ounce) jar of pickles you will need the following:
1 sterilized jar, with lid and ring
1 tablespoon black peppercorns
1 teaspoon whole mustard seeds
1 to 2 cucumbers, cut in desired shapes to fit in your jar
4 garlic cloves, cut in half
1 bay leaf, broken into pieces
1 tablespoon fresh dill

1 teaspoon dried red chile flakes (adjust according to heat preference...this measure makes for a very spicy pickle!)
Brine to fill the jar

Bring water and salt to boil.  Boil until all salt is dissolved.  Reduce to low, and simmer until ready to pour.
In a very dry pan, lightly toast the peppercorns and mustard seeds.  Set aside.
Add cucumbers to jar.
Add garlic, bay leaf, dill, chile flakes, toasted peppercorns, and mustard seeds to the jar.
Pour hot brine to fill the jars, allowing 1/2-inch of space at the top.
Place lids and rings on the jars, and give it a good shake to distribute all of the ingredients.
Place upright and allow to cool.  The lids should self seal as the brine cools creating a vacuum in the jars. Place in a cool dark place for 1 week, before gifting/opening.

MAKE IT A GIFT
Attach a handwritten label or tie on a gift tag with a piece of twine.  Make sure it's known that these are special hand made pickles, that you made with love!  Also make a note to keep refrigerated.



REMEMBER:  These pickles should be refrigerated after the one week of fermenting, even if you don't open them right away.

8 comments:

  1. PICKLES! I could eat this entire jar and then drink the juice, no joke. Awesome recipe!

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  2. WOWZER! I had no idea it was easy to make pickles. Definitely putting these ingredients on my shopping list and giving them a go :D

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  3. thanks for the recipe,
    i cant't wait for the new book!

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  4. Sounds like a great mix of spices, but I'm concerned that you're not processing these in a boiling water bath canner before storing these at room temperature and there's not any vinegar to prevent the growth of c.botulinum bacteria (or fermentation process to raise the acidity). This could be really dangerous!

    ReplyDelete
    Replies
    1. Liz, thanks for your concern...There actually is fermentation with these pickles, read on...These pickles are made with a salt water Brine, sometimes referred to as Fermented or Brine Pickles. Fermented pickles, also known as brine pickles, contain lactic acid produced by bacterial fermentation. They are submerged in a brine solution to ferment for up to three weeks. Brine dill pickles, deli-style dill pickles and sauerkraut are all fermented pickle products. This recipe is a process that produces a type of pickle known as "Refrigerator Dills" which are fermented for about one week. During curing, colors and flavors change and acidity increases. They do not require a boiling water bath because of the salt solution, which in this recipe is 7.2%. This recipe simply requires a week to ferment, and refrigeration after opening.

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    2. I also added a note to refrigerate after the one week...

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  5. Hello

    Good Day, i have been trying to create a nice blog post
    and i saw yours and i found it very interesting keep up
    the good work i'll be back for more

    Kathy
    www.healthandwellnessconsultants.com

    ReplyDelete
  6. Yum spiced pickles! Thanks for the recipe!

    ReplyDelete

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni