CUCUMBER ESSENTIALS: YUMMY HORSERADISH DILL PICKLE

Cucumber Essentials: Yummy Horseradish Dill Pickle image

Go back in time, say about 100 years. In cities across this country small mom-and-pop stores dotted the landscape. They sold just about anything you would need, and were considered the backbone of the community. And, one of those items was a large wooden barrel filled with pickles; in many cases, they were horseradish...

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 12

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Ingredients

PLAN/PURCHASE
1 lb cucumbers
2 c white vinegar, plain variety
3 Tbsp white sugar, granulated variety
2 Tbsp salt, kosher variety
2 tsp dill seeds
2 tsp dry mustard
4 Tbsp horseradish
ADDITIONAL ITEMS
a few carrot sticks
5 - 6 peppercorns
1/4 tsp black tea leaves

Steps:

1. PREP/PREPARE
2. The best pickles for this recipe are the small pickling variety; however, I have tried them with just about every variety, and loved them all.
3. Getting a crispy pickle. There are several reasons why your pickles might not be as crispy as you want. One of reasons is that you did not cut off the flowering end of the pickle. That is the end that is attached to the vine before picking. There is a nasty little enzyme in the blossom end of a cucumber will cause the finished pickles to be softer. So, wash them well, and cut that end off. Another secret is to add a bit of black tea to the brine. The tannins in the tea help to keep the pickles crisp. Any good black tea should do fine.
4. This recipe calls for using horseradish, not horseradish cream. Get the real thing. I use Bubbies, Prepared Horseradish, but any good brand should do.
5. Regular salt has ingredients in it that can hamper the fermentation process... use kosher salt.
6. Gather your Ingredients (mise en place).
7. Add the vinegar, sugar, salt, dill, and mustard to a small saucepan, over medium heat.
8. Bring to the boil, and then down to a simmer, and keep it at the simmer for about 15 minutes.
9. Strain out the dill seeds, and allow to cool for 15 minutes.
10. Add the horseradish, and black tea leaves (if using), whisk together, and place in the fridge, to fully cool, about 30 minutes.
11. While the brine is cooling, wash the cucumbers, cut off the flowering end. Then, cut into desired shapes (slices, wedges, etc.).
12. Add pickles to a jar, place in some carrot sticks, and peppercorns, if using, pour in the cooled brine solution, then seal.
13. Place the jar on your countertop, and once a day loosen the lid to release any built-up pressure.
14. After a few days, open it up and take a bite. If you like what you tasted, reseal, and put them into the fridge to stop the fermentation process. If they are not quite there yet, wait another day or two, and take another taste. I have had good pickles in as little as 5 days, and as long as 25 days. But, it is worth the wait.
15. PLATE/PRESENT
16. Serve as you would any other pickles. Enjoy.
17. Keep the faith, and keep cooking.