Sweet Pickles - Blue Monday

From the kitchen of One Perfect Bite...I've done a lot of experimenting with pickles this summer and was really happy with the outcome. I did, however, have one last recipe to try before the season ended, so I was delighted delighted to find that Kirby cucumbers were still available at my favorite farm stand. The refrigerator dill pickles I made earlier in the season were terrific. I had a recipe for sweet pickles, developed by Tyler Florence, that I also wanted to try before moving on to pumpkins and squash. Today was the day and I'm really happy to report that his recipe is also a keeper. His pickles are very easy to make , but you should plan on a wait time of 5 hours before they are ready to eat. While you can use garden variety cucumbers to make this pickle, their seeds and a slightly bitter skin that makes them less than ideal for pickling. I prefer to use Kirby or English (hot house) cucumbers whenever possible. Refrigerator pickles have a color and crispness that I find irresistible. I hope you will too. Here's the recipe.

Sweet Pickles...from the kitchen of one Perfect Bite, courtesy of Tyler Florence

Ingredients:
6 Kirby cucumbers or 2 regular cucumbers
1/4 cup kosher salt
1 cup water
1 cup rice vinegar
1/2 cup sugar
1 tablespoon coriander seed
1 tablespoon mustard seed
1 tablespoon whole allspice berries
1 cinnamon stick
3 whole cloves
1 bay leaf

Directions:
1) Wash and dry cucumbers. Using a sharp knife or a mandolin, slice cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off salt and dry cucumber slices well. Place them into a sterilized quart jar.
2) Place water, vinegar, sugar, coriander seed, mustard seed, allspice berries, cinnamon stick, whole cloves and bay leaf in a small saucepan. Set over medium heat, stirring to dissolve sugar, and bring mixture to a boil. Remove from heat and allow to cool. Pour brine over cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks. Yield: 1 quart sweet pickles.

You might also enjoy these recipes:
Canned Dill Pickles - Pantry Eats
Smokin' Hot Pickled Okra - Coconut and Lime
Pickled Okra - Never Enough Thyme
Zucchini Pickles - Andrea Meyers
Refrigerator Dill Pickles - One Perfect Bite
Dill and Garlic Freezer Pickles - The Other Side of Fifty
Jalapeno Bread and Butter Pickles - Simply Recipes

This post is being linked to:
Smiling Sally - Blue Monday

Refrigerator Dill Pickles

From the kitchen of One Perfect Bite...Ten years ago, if asked if I put by pickles, my answer was a resounding, "No." Twenty years ago, it was a terse and less polite, "Get real." My response thirty yeas ago is best kept to myself. My failure to get with the program wasn't based on laziness, I've just never cared for preserved pickles. I thought they were salty and limp, and found their color just plain unappetizing. I wasn't a complete snob about them. I did love the brined, unprocessed dills that could occasionally be found in be found in barrels in some markets and delicatessens. I just never took the time to find out how they were made. Shortly after we moved to this area, I began to experiment with refrigerated pickles for certain Thai and Vietnamese dishes, and in the process learned I could make our favorite pickles in much the say way. I first mastered a refrigerator version of bread and butter pickles because my family loved to have them on hamburgers. I worked on garlic dills for several years but couldn't get the flavors right. I was about to give up and admit defeat when I found a recipe by Bobby Flay and decided to try one last time. I'm so glad I did. These are great pickles and they require no special equipment to make. They can be eaten the day after they are made and keep for about two weeks in the refrigerator. My only caution is to make sure you have enough room to store them for that length of time. I hope those of you who are fond of pickles will try these. You won't be sorry. Here's the recipe.

Refrigerator Dill Pickles...from the kitchen of One Perfect Bite courtesy of Bobby Flay

Ingredients:
1-1/2 cups distilled white vinegar
1/4 to 1/3 cup granulated sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped

Directions:
1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.

You might also enjoy these recipes:
Italian Giardiniera - Luna Cafe
Dill and Garlic Freezer Pickles - The Other Side of Fifty
Bread and Butter Pickles - Simply Recipes
Pickled Cucumber and Shallots - Indo-Chine Kitchen
Calico Pickled Salad - Drick's Rambling Cafe
Favorite Kosher Dills - Never Enough Thyme
Sweet and Spicy Watermelon Rind Pickles - One Perfect Bite