Ok, I promise. The next post I do will not be fermented in any way, shape, or form.
Cross my heart and hope to die.
But you guys. I made these pickles last week, and they rocked my world. The thing that’s significant about that? I’ve never been a big pickle-eater — and maybe my rocky history with pickles has to do with the fact that I only ever had vinegar pickles from a jar that began its life on a grocery store shelf, rather than from a deli on the lower east side of New York City. Because that’s apparently what these taste like.
It’s no secret that I love dill — I’ve put it in just about everything short of ice cream (wheels currently turning subconsciously). So I use it in its two strongest forms — dried seed and fresh seed head — in these pickles. They’re called half-sours because of the lower-strength brine compared to a full-sour pickle. I want sour, but not the kind of sour that makes your entire face pucker up.
And the rest of the stuff added to my jar? It’s mostly to ensure a crunchy pickle — and all at the suggestions found under pickle-making in that ultimate tome of home-fermenting, Sandor Katz’s The Art of Fermentation. The tea leaves add tannins, which help the pickle hold its crunch (the same effect can be achieved by using oak or grape leaves) — but they don’t flavor the brine at all. A few carrot slices are also there to support crunch, and the garlic is purely for flavor.
Many pickle recipes have you cut off the blossom ends of the pickles, as residue left behind can thwart fermentation. But Katz recommends simply scraping off any residue, and that’s what I did with success — I just prefer the look of a whole pickle. The soaking step at the beginning is also said to encourage crunch (can you tell I have a crunch fetish?) — I admittedly haven’t compared soaking to non-soaking, but feel free to omit that step if you’re feeling rebellious (and let me know how it goes).
A crunchy, dilly, sour pickle. I can predict a supply that will not keep up with my demand.
Linked up to the Seasonal Recipe Roundup: Cucumbers at GNOWFGLINS.