Monday, September 5, 2011

A Whole Pot of Pickles

Before I jump into this week's blog, I just want to thank you for all your encouraging emails about Griller Instinct!  A few of you on the West coast seem to really like the Cedar Plank Salmon; I'll be sure to put some more fish grilling recipes in the cue.

I've had several requests for my homemade pickles.  These are easy and there is a huge difference in homemade pickles and store bought!  It's worth the minimal effort if you are a pickle fan. When they are ready, I put them in jars and can also give them as gifts.

Keep in mind, homemade pickles don't last forever.  The cucumbers will continue to pickle as long as you leave them in the brine.  Figure the fastest they will be ready is about one week, and they will last another five weeks after that.  Then the cucumbers begin to turn in mush.

Cucumbers in brine for one week = "New Pickle"
Two - four weeks = regular pickle
Five weeks - six weeks = "Sour Pickle"
Six weeks+ = mush

So, what are you going to brine the pickles in?  Something with a lid, I hope.  I use a stock pot with a lid, but I think a crock, or even a large Tupperware will work.

Here is the recipe

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