Et voila!

“Well, it’s a pickle” were the words that fell from my mouth after I appraised one of my quickles.  It took a moment–and a few more samples–until I was actually rather taken with the batch.  They are sweet, with a bit of savory coming in afterwards.  The onions are actually quite good as well.  This is surely a recipe to work with and continue exploring.

Said recipe, as mentioned in an earlier post, comes from the book The Complete Book of Small-Batch Preserving:

Take an English cucumber and slice it up, along with a small onion.  I layered them as I placed both together in my container–for that I used a large plastic container I had on hand, which had previously stored garlic.  For the “brine,” mix together a 1/2 cup white vinegar, a 1/4 cup cider vinegar and a few healthy pinches of salt, celery seed, mustard seed, and ground turmeric.  Bring to a boil–for one minute–then pour over your cukes; I threw in a few whole cloves of garlic as well, because that’s how I roll.  Seal it up, store it in the refrigerator and on the fourth day–behold!–a new pickle shall arise.  (If it walks on its own, though, I’d let it keep going.)

One thing my pickling partner and I noted was that the consistency and texture might have been different had I sliced the cucumber into rounds rather than julienned.  I think it would serve this recipe well, presumably since one might be storing these in jars.  But either works.

I’m looking forward to experimenting further, which I’m quickly discovering is the name of the game here.  I’ve consulted many recipes so far in the short time I’ve been researching the pickle process and what’s been consistent throughout is that one’s taste should really guide you along the pickle path. (I’ll stop with the alliteration eventually.)  There are naturally certain food-safety guidelines that are to be considered when preserving anything, but with regard to what actually goes into the jar, that’s another matter…

Leave a Reply