Over the weekend, I completed my first DIY food project from this book. I decided on pickles because they seemed relatively easy and who doesn't love a good pickle!?
-Wash and cut veggies to be pickled. I decided on the traditional cucumbers and also carrots, celery and cauliflower.
-Fill jars with your freshly cut veggies. I used one old pickle jar and I picked up a few new ones as well. Then fill each jar with (this is roughly what I did because I had to alter Karen Solomon's recipe a little because I made a 4 jar batch instead of 3) 3 cloves garlic, crushed 1 cinnamon stick 1 bay leaf 1 tablespoon yellow mustard seeds 1 tablespoon brown mustard seeds (my crappy Gristede's didn't have these so I omitted them) 2 tablespoons dill seeds 1 tablespoon black peppercorns 2 teaspoons kosher salt
-Fill each jar about halfway with distilled white vinegar then top off with cool water. Seal each jar and shake up a bit to distribute the spices.
-Label with date and refrigerate for at least 3 days.
According to my book they'll be at their prime in about 2 weeks, so now all I have to do is wait. I'll report back around then with a taste test update. I'm betting on delish.