Although my first attempt at making pickled cucumbers was a success, the flavor of the bread and butter pickles was not really what I was hoping to achieve. The bread and butter pickles are delicious on a burger or hearty sandwich, I was looking for something that would go well with a lunch meat sandwich, or to eat on their own.
I wanted to make a dill pickle, but most of the recipes I found made use of fermentation. Not comfortable with the idea of making fermented pickles just yet, continued to look for recipes. Much to my delight, I stumbled upon a pickle application from Andew Zimmern.
I enjoy watching Andrew Zimmern on the Travel Channel. He is my second favorite television food personality; right behind Alton Brown, of course. Once I read the pickling process, I was very excited to make these pickles. Here's how to do it.
I waited until I had a bunch of lemon cucumber ripe on the vine and went out for my biggest harvest. The cucumbers were soaking on the brine in no time, and I placed them on the counter to sit for 48 hours. It wasn't nearly as hard to wait two days as opposed to seven for the bread and butter pickles.
I was nervous about how they would turn out since the lemon cucumbers are so much rounder than traditional green cucumbers. I worries melted away as soon as I took my first bite. These pickle are crunchy, sour, garlicky, with just the slightest hint of heat. A perfect pickle!
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