"Kids Cook at the Market"
Saturday August 27, 2005
BrineMaster David Barber
Sour Pickles
Get some vegetables. Pickling cucumbers will do well.
Wash them and trim them.
Put them in a heatproof container.
Add:
10 black peppercorns
2 bay leaves
10 fennel seeds
1 dill head
1 pinch of dill leaf
¼ cinnamon stick
1 clove
1 pinch nutmeg
1 pinch chili flakes
4 sliced cloves of garlic
In a 2 quart pot:
1 1/2 cups Cider Vinegar
1 1/2 cups Water
1/4 cup Pickling or Kosher Salt
Bring to a Boil.
Pour over vegetables and spice to cover.
Let cool to room temperature
Put in refrigerator
DO NOT PUT THE LID ON UNTIL COLD.
They will taste pickley in 2 days.
They will be great in a week. Awesome in 2.
They will keep for a long time.
