HUMBOLDT ST, Brooklyn: Fresh pack pickling is the easiest method, in my opinion, because you don’t need any equipment that you wouldn’t otherwise have in the kitchen. It’s so easy! Anyone can do it! The other cool thing people seem to forget is pickling is not limited to cucumbers. Pick any fruit or vegetable!
I recently purchased the book Preserved written by Nick Sander & Johnny Acton. Although I found it predominately meat based and a bit vague in the text, the photos are divine and it really did a good job reminding me of all the possibilities that exist for food besides instant gratification. The fate of our grocery store purchases or garden bounty is not limited to that same week. But I am getting off topic – especially considering unsealed fresh-pack pickles should be eaten within a week… Here is what you will need…
Very clean glass jars with lids (I recommend boiling them in water first)
Cucumber (depends on size, but consider how many will fit into your jars once cut)
Jalapeno (approx. 1/2 per jar)
Garlic Cloves (2 – 4 per jar)
Peppercorns (1 teaspoon per jar)
Dill (fresh whole stalks)
Here is the liquid ratio to boil:
1-1/2 cup vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon kosher salt
Slice your cucs and jalapeneo how you like them best – dimes or spears (something in between??) Make sure you give them a good wash if they are store bought, often there is a thin layer of wax on the skin. Put all the veg in the jars and once your liquid has come to boil fill em up to the top. Cover loosely with the lid while you leave out to cool. Once room temp (or warm to the touch is ok) make sure the lid gets screwed on tight and refrigerate. They can be eaten in a few hours! Lasts a week or two. Experiment with the ingredients to get them just how you like them… saltier, sweeter, dillier. PICKLE PARTY!