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The Jack King Pickles

Did you know?

Cucumbers originated in North-Western India, where they were cultivated some 3,000 years ago.

Long, long time ago in Europe...

Aristotle suggested that cucumbers be eaten by overly temperamental women.

Eating cucumbers was believed to stimulate intelligence.

and...

Cucumbers were placed in sick children's beds to relieve fever.

 

The World's best dill pickles, no vinnegar required.

Best time to pickle is during cucumber season, August in the northern hemisphere.

Ingredients per: 1KG of pickles, adjust as needed:

Pickling cucumbers - see picture below (cucumbers must not be ripe, pick firm, slightly yellow, and not too big so you can easily fit and arrange them in jars).

  • Dill (see picture below).

  • Garlic.

  • 2 leaves of oak or cherry or black currant.

  • Horseradish root (1/4 or few slices) - optional but desireable.

  • 5 tablespoons of salt per 1,5 L of water (makes 2 1L jars).

  • MAGIC INGREDIENT, for extra zinch: add a small chilli pepper.

Preparation:

Dissolve salt in boiling water and let cool.

Meanwhile wash the cucumbers under cold water. Do not puncture, do not cut off ends.

Assemble cucumbers vertically in jars, adding in the middle, or the bottom: 2 cloves of garlic, bunch of dill (see pic below for part required), 2 leaves of oak, cherry or black currant, horseradish root, top up with pickles and cover with salted water.

Seal well. Leave jars in the kitchen overnight then store in a dark and cool place, such as your basement. Watch the fermentation process: the changing colors, the bubbling...

If you re-use jars from pickles bought in store (without the rubber seal), the liquid may spill. Do not panic, your pickles are not lost yet. Clean up the mess from time to time, the leak will stop after a few days, and your pickles will be perfectly edible and ready for Thanksgiving.

Rinse pickles if covered with whitish coating (natural process).

Properly sealed jars, such as Mason jars with rubber seals will hold pickles for years. I am currently enjoying pickles I made 6 years ago.

Dill pickle
Pickling dill

Example of a perfect pickling cucumber

Dill part needed for pickling

Alternative, quick pickle recipe, ready in about 5 days.

These pickle taste differently, but are just as delicious.

Ingredients per: 1KG of pickles, adjust as needed:

  • Pickling cucumbers

  • Dill, 2 bunches.

  • Garlic, 2 cloves

  • 2 leaves of oak or cherry or black currant.

  • Horseradish root (1/4 or few slices) - optional but desireable.

  • 5 tablespoons of salt per 1,5 L of water.

Dissolve salt in boiling water, let cool.

Wash cucumbers. Cut off ends.

Place cucumbers in stone/clay pots or large jars with very wide necks (flower vase may be used - make sure it does not contain lead), add dill, leaves, garlic and horseradish in between layers of pickles, pour salted water.

Cover pot with a plate and place something heavy on top to ensure cucumbers do not float out. Leave in room temerature for 4-5 days. Occassionally you may want to scoop away the foam.

Enjoy.

 

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