Fresh Dill Pickles
by Mark Fitzgerald
At first I was apprehensive about the fermentation process. I had never attempted anything like it. In the end it was quite easy. I took a short cut that didn't help, but is likely something I would do again. We don't normally find pickling cucumbers in the store, so we used normal ones. The end result was too many seeds and too soft of texture. Even so they were good.
Cut the cumbers into wedges, trimming off extra seeds. Fill up the jar with the cucumbers. Toss in the dill, garlic and pickling spice. Pour in brine and fully submerge the cucumbers. Using a flat from a small mouth canning jar and a weight create a platform to keep the pickles submerged. Cover with a cheese cloth.
Keep the pickles in a cool, dark place for about two weeks. The brine should turn yellowish green and a little cloudy. Afterward they are fermented keep in the fridge.
"We came to the fort [Laramie] in the afternoon, left some things, etc. I bought a bottle of pickles for $1 and some cigars. They have a full and well assorted stock of variety merchandise, something such as my own when full, but prices are at least double what we sell for. There are a few fine buildings and the place bids fair to become a pretty one. "In 2011 the Deseret News ran a story about a story about the BYU football team using pickle juice to avoid and overcome cramps due to dehydration. The alluded to this being something originating from the pioneers. Whether true or not, pickling was a great preservative in the 1800s and perfect lunch companion for a trek recreation.
At first I was apprehensive about the fermentation process. I had never attempted anything like it. In the end it was quite easy. I took a short cut that didn't help, but is likely something I would do again. We don't normally find pickling cucumbers in the store, so we used normal ones. The end result was too many seeds and too soft of texture. Even so they were good.
Ingredients
- 2 cups of water
- 1/8 cup of kosher salt
- 1/8 white vinegar
- 1 to 2 large cucumbers
- 2 sprigs of dill
- 4 cloves of garlic
- 1/2 teaspoon pickling spice
Directions
Wash a wide mouth quart canning jar. Put the 2 cups of water in the microwave and bring to a boil, about 2 minutes. Mix in salt and let the water cool.Cut the cumbers into wedges, trimming off extra seeds. Fill up the jar with the cucumbers. Toss in the dill, garlic and pickling spice. Pour in brine and fully submerge the cucumbers. Using a flat from a small mouth canning jar and a weight create a platform to keep the pickles submerged. Cover with a cheese cloth.
Keep the pickles in a cool, dark place for about two weeks. The brine should turn yellowish green and a little cloudy. Afterward they are fermented keep in the fridge.
Information
Each pickle spear is 5 caloriesMake sure to see how this recipe fits into the entire menu we have cooked up for LDS Pioneer Handcart Trek recreations.
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