Tuesday, August 20, 2013

Refrigerated Rye Pickles

A while ago, we posted a recipe for Refrigerated Dill Pickles, which came out great.  But a few weeks ago, we saw something on TV where a deli made it's own rye pickles.  They sounded awesome, so I set out to make some and decided to go with caraway seeds (which are often used in rye bread).

I'm a dill pickle junkie and tonight makes 48 hours of pickling for my rye pickles.  I took a bite to give 'em a try and clapped a few times like a dork in my kitchen.  These might be the best pickles I've ever had.  These suckers are potent with just a little spicy kick to 'em.  It took me about 10 minutes to prepare the pickle juice and cut up the cucumber.  Might cost you a little to get the initial ingredients unless you have a massive horde like us.  But once you've got 'em, you can make a lot of jars of pickles for not much money at all.  Beats paying $4 for a jar of Claussen!

This recipe was serious and heavy.  And I truly felt, in my heart of hearts, it needed some serious and heavy music.  So... you know... Me First And The Gimme Gimmes doing the best Ghost Rider In The Sky since John Belushi.  Actually... this is a really great live video.  So check it out.  -jen



REFRIGERATED RYE PICKLES
Prep Time: 10 minutes
Refrigerate Time:  2 days
Makes:  1 quart
  • 1 tablespoon kosher salt
    Caraway seeds
  • 1/2 teaspoon Accent (optional)
  • 2 teaspoons whole caraway seeds
  • 1 teaspoon whole black peppercorn
  • 1 teaspoon pickling spice 
  • 1/2 teaspoon brown mustard seeds
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon dried shallots
  • 4 teaspoons minced garlic
  • 3 fresh sprigs of dill
  • 1/4 cup malt vinegar
  • 1/4 cup rice vinegar
  • 1 cucumber, sliced into spears (seedless is better, but regular works too)
In a 1-quart jar, add salt, Accent, caraway seeds, peppercorn, pickling spice, mustard seed, pepper flakes, dried shallots and garlic.  Twist the dill sprigs into a wreath shape and lay atop the spices.  Add both vinegars.  Pack the jar with the cucumber spears and add water until cucumber is covered.  Place the lid on and shake it all up.  Refrigerate for at least 2 days.  (I like to rotate the jar a few times, flipping it onto it's top for a while.)


No comments:

Post a Comment