"Omelet" > wrote in message
news
> In article >,
> "Paul M. Cook" > wrote:
>
>> OK, day 1 review - out freaking standing! After 24 hours the pickles are
>> incredibly tasty and crunchy yet very much a pickle already. The skins
>> have
>> not quite tenderized completely but they are very edible. This started
>> off
>> as a Alton Brown recipe which I got wrong but the result is very good
>> indeed. The flavor is divine, very rich and mellow and will only get
>> better
>> every day. Definitely better than Vlasic even. These are totally worth
>> doing.
>>
>> 2 cups water
>> 4 cups white vinegar (I used a whole 32 oz bottle)
>> 3 cups sugar
>> 1 tablespoon kosher salt
>> 3 tsp mustard seed
>> 3 tsp ground turmeric
>> 3 teaspoons celery seed
>> 3 teaspoons pickling spice (had to go to 3 freaking stores to find it)
>> 6-8 pounds sliced cucumbers
>> 1 Maui sweet onion sliced thin
>>
>> Slice the cucs and onions and layer into your jar tightly. Bring the
>> syrup
>> to a boil, boil for 4 minutes to blend the flavors, then pour the hot
>> liquid
>> over the cucumbers and onions. Let cool to RT then refrigerate. Brown
>> said
>> 4 days, 24 hours is enough.
>>
>> I'm not worried about how long they'll keep because I'll eat them all in
>> no
>> time.
>>
>> Paul
>
> Thanks for posting this! It sounds good but I'd not use the sugar. ;-)
> I'm not a sweet pickle fan...
>
> Did you consider adding dill weed or dill seed?
> Or was that included in the pickling spice?


If you go to You Tube and search for "Alton Brown pickles" you'll find both
parts of his show online. He makes several kinds of "infused" pickles
including sour dills. Dill seed is what they use for dill pickles I
believe. I was able to find all the seeds in my store but for some reason
pickling spice I guess is just really exotic here in SoCal. But I found it
in the "ethnic" section of a store in a bad neighborhood.

Paul