Celebrity chef Emeril Legasse knows it just isn't a cookout without homemade pickles.
Posted in , May 10, 2013
|1 ½ lbs. fresh pickling cucumbers, such as Kirby||9 cloves garlic, smached|
|6 sprigs fresh dill||2 bay leaves, crumbled|
|3 c. water||1 tsp. dried dill week or dill seeds|
|1 c. distilled white vinegar||½ tsp. black peppercorns|
|2 Tbsp. Kosher salt||½ tsp. whole fennel seeds|
1. Trim off stem ends of cucumbers and slice into ¼-inch-thick rounds.
2. Divide cucumber slices evenly among three pint jars. Add 2 dill sprigs to each container.
3. Combine all remaining ingredients in a small saucepan; bring to a boil.
4. Reduce heat to a simmer and cook for five minutes.
5. Ladle hot brine over cucumbers, being sure to get 3 cloves of garlic into each container.
6. Set containers aside, uncovered, to cool for 1 hour at room temperature.
7. Refrigerate for 1 hour. Then cover and store in the fridge for up to 3 months.
Makes 3 pints.
Nutritional Information (based on serving size of ¼ cup): Calories: 10; Fat: 0g; Cholesterol: 0mg; Sodium: 480mg; Total Carbohydrates: 1g; Dietary Fiber: 0g; Sugars: 1g; Protein: 0g.
Reprinted with permission from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Legasse. Copyright © 2010. Published by HarperStudio. Photo by Steven Freeman.