Quote:
Originally Posted by pektel
Thanks! Is the above recipe still pretty close to what you use?
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I'm doing more with fermented pickles these days, but yeah, that recipe still works. Rachel Ray has a good "quick pickle" recipe too, in which she calls for Persian cucumbers, but I'll use it with just plain old salad cucumbers cut thin (1/16" thickness) on a mandolin. Don't even need to peel the salad cucumbers when you cut them that thin.
Spices on pickles are pretty free form - some batches I'll add fennel, others, I've skipped the dill entirely and used cumin and fresh habanero peppers, sometimes more vinegar, sometimes I don't even bother with cucumbers and use something like tomatillos. Just have fun with it.