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by Francine Black
Homemade pickled cucumbers and green onions with gratitude to my neighbor, Linda, for sharing the cukes, green onions, and dill from her bounteous garden! Low in calories and fat, pickles are surprisingly good for us as long as we’re careful with our salt consumption.
These particular ones are not made for longevity, rather they’re stored in a cold brine in the fridge for up to two months and will retain much of their green color and crispness. I somehow doubt they’ll last too long anyway.
Yes, there will be a process of fermentation which creates a beneficial bacteria known as probiotic that supports a healthy digestive system. Cucumbers contain small amounts of antioxidants, vitamins and minerals and due to their high water content, actually contribute to our overall hydration.
All that aside, I absolutely love a crisp dill pickle slice on a ham sandwich or as a condiment on the charcuterie board.
Francine's Recipe:
Brine: bring to a boil in non-reactive pot, and simmer for 5 minutes: 3 cups water, 3 cups white vinegar, 2 1/2 T kosher salt (This is pretty sour so you can adjust the amount of vinegar by 1/2 cup replacing with water.)
Any or all of the following, I used all: Whole coriander seed, Whole mustard seeds, Pink or black pepper corns, Bay leaves, Crushed hot pepper flakes, Sliced garlic cloves.
Remove from heat and cool. Slice cucumbers in whatever shape you like or if you have tiny gherkins, leave them whole. Chop pieces of green onion or slice a bit of red onion. Place in colander with ice cubes for 20 to 30 minutes.
Drain and pat dry. This will help keep everything crisp.
Pack cucumbers and green onions in clean jars along with fresh sprigs of dill florets, thyme, rosemary - whatever you like.
Pour on the cold brine - grab the pepper corns as they like to sink to the bottom of the pot and any of the other aromatics you have.
Tap to release bubbles; seal with lids and put into your fridge right away.
This made 3 quart jars for me.
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, isFrancine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
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