the underbelly


Underemployment Pickles!
June 23, 2009, 1:27 pm
Filed under: Uncategorized

So I recently left my internship in order to dedicate myself to freelance writing. I had images of myself hard at work in a coffee shop – typing away, sipping on a large mug of tea, pushing the glasses I don’t own but sometimes think I need up my nose…instead….I made pickles. 

With the abundance of dill that I have from my CSA shipment a friend of mine (whose awesome new blog you can see here) suggested I make easy pickles from a Mark Bittman Recipe. Here’s essentially all it called for:

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Kirby pickles (I got “minicukes,” which I think are essentially the same thing), a big bunch of dill, salt, garlic and water. The recipe also calls for caraway seeds or dill seeds. I had neither. Instead I stuck some pepper corns into the mix and a little be of lemon juice towards the end. Since the recipe doesn’t call for vinegar these pickles are more salty than pickly. It also means they only last about a week. But they’re amazingly delicious, refreshing and seriously easy to make. 

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The ingredients ready to be pickl-ized. All you need to do is boil a cup of water, mix it with the salt, add the ingredients and cover with water. 

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Voila. Then you let them sit under a lid at room temperature for about 24 hrs. 

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And then you have pickles!!! Stick them in the fridge and munch on them or add them to tuna to make an awesomely mild tuna salad like I did for lunch today. 

I think it’s a little sad how proud I am of this. I just put things in a brine and left them alone. But I am seriously proud. I guess when you’re mildly unemployed it’s the little things that count….sigh….anyway. Hooray pickles!

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2 Comments so far
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Better photos. Do you have a food setting? Are you using it? More to the point, light, we can’t taste but we can see.

Comment by Laurence Sterling

A recent discovery regarding these pickles: I made a batch that lasted longer than the recommended one week. I hate seeing food go to waste, and thought I’d try it anyway (I mean they’re pickles, right? They’re preserved). Anyway, I found that in that time they had slightly fermented and gained the familiar sour pickle flavor.

Thanks for the blog shout out… I should stop neglecting it and find another recipe.

Comment by Trapp




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