Things You'll Need:
- Dill-pickle recipe: (See resource 1.)
- 4 quarts water
- 6 tbsp. salt
- 18-20 pickling cucumbers, scrubbed
- 8 cloves garlic, crushed
- 6 bay leaves
- 1 large bunch of dill weed, washed
- 2 tbsp. pickling spice recipe, or store-purchased mixture (See resource 2.)
- To make 4 cups pickling spice:
- 1/2 cup whole allspice
- 1 cup mustard seeds
- 1/2 cup peppercorns
- 1/2 cup cinnamon sticks
- 6 (dried) hot peppers (optional)
- 1/2 cup dill seeds
- 1/2 cup mace
- 1/4 cup cardamom seeds
- 3/4 cup coriander
- 1 tbsp. nutmeg, grated
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Step 1
Closely examine the recipe for the needed spices. Many dill pickle recipes are simple, requiring little else but vinegar, salt, garlic, pickling spice and dill. Bay leaves and other herbs or spices may be included to add more flavor.
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Step 2
Opt for a local or Internet spice shop that sells spices and dried herbs in bulk. For fresh herbs, choose a local farmer's market or other source of locally grown herbs. Only purchase the amount of spices and herbs that can be used immediately, since long-term storage of herbs and spices leads to a decrease in their flavor.
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Step 3
Purchase whole spices, as they maintain their freshness and flavor longer. Wait to grind the spices until right before using.
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Step 4
Use the herbs and spices as soon as possible. If storing, keep the spices in a cool, dry, dark place sealed in an air-tight, opaque jar. Fresh herbs should be stored in the refrigerator standing up in a shallow bowl of water with a plastic bag covering both.
Comments
AnneZ said
on 8/17/2009 I love pickles! 5*s