Diy Essentials Addictive Lemondill Pickles Food

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

DIY ESSENTIALS: ADDICTIVE LEMON/DILL PICKLES

Steps:

• 1. PREP/PREPARE
• 2. You will need 1 - 2 quart-sized mason jars for this recipe. You will have enough brine for 2; however, if you choose to only do a single jar, you can store the remaining brine in the fridge, and it will last for 7 - 10 days. If you choose to do 2 jars, you will need an additional stalk of lemongrass for the second jar.
• 3. Gather your ingredients (mise en place).
• 4. Use a kitchen mallet, or other implement of destruction, to pound out the lemon grass. This will help release their lemon oils.
• 5. Add the brine ingredients to a saucepan, over medium heat.
• 6. Add all of the spice ingredients, and only one of the lemongrass stalks.
• 7. Let the mixture simmer, not boil, for 15 minutes, stirring occasionally.
• 8. Remove from the heat, and allow to come to room temperature, about an hour.
• 9. Meanwhile, cut up the cucumber into wedges, or rounds, your choice, and place them into a mason jar, along with the remaining lemongrass stalk.
• 10. Chef's Note: Toss in a few peppercorns, and the garlic clove, if using.
• 11. Strain the cooled brine through a fine-mesh sieve.
• 12. Pour into the mason jar, and fill almost to the top.
• 13. Seal and place in the fridge for 24 hours before consuming.
• 14. PREP/PREPARE
• 15. Eat by themselves, place on a juicy burger, or any way you desire. Enjoy.
• 16. Keep the faith, and keep cooking,.

FERMENTED DILL PICKLES

Steps:

• Grape leaves keep the pickles crisp. Ask for them at a farmers' market, or as an alternative, add 1/2 teaspoon alum powder to each jar before filling.
• Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. Place a canning rack or folded kitchen towel in the bottom of a stockpot and fill halfway with water. Add the jars, making sure they are submerged. Bring to a boil and boil 10 minutes. Remove with a jar lifter or tongs and place on a clean towel. Put the lids and bands in a saucepan of simmering water until ready to use.
• Make the brine: Combine 13 cups water with the pickling salt in a large pot and bring to a boil, whisking to dissolve the salt. Set aside.
• Fill the jars: In the bottom of each sterilized jar, add a layer of cabbage leaves, 1 garlic clove, 1 grape leaf, 2 chiles and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, chile and tuft of crown dill.
• Add the brine: Ladle the hot brine into each jar (use a funnel if you have one), leaving 1/8 inch headspace. You may not need all of the brine.
• Close the jars: Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight-as tight as you possibly can.
• Ferment the pickles: Once the jars cool, transfer them to a warm place (75 degrees For so) and let the pickles ferment 1 week. This is the warm jump-start period; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cool, dark place and wait at least 6 weeks and up to6 months before eating.
• Be careful opening the jars-fermentation causes the brine to carbonate and it may spray. And don't worry if the garlic changes color; it's still edible.

ADDICTIVE SPICY DILL AVOCADO PICKLES

Steps:

• Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
• Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
• Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.