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Quick Crock Pickles

Quick Crock Pickles

It’s definitely that time of year, when the piles of irresistible produce purchased from the greenmarket start piling up on the counter and in the crisper. I, for one, get greedy remembering the barren winter and just want to, and often do, buy more than we can eat. If you fall into the same boat, get pickling!

This recipe for quick crock pickles from Serving Up the Harvest (Storey, 2007) by Andrea Chesman, isn’t quick in terms of brining time (two days to six weeks) but the preparation time is speedy indeed. If you don’t have cucumbers, get creative–other vegetables such as cauliflower, carrots, or zucchini will make just as wonderful pickles! After they have pickled, the vegetables can be stored for up to three months in the refrigerator, bringing a few flashes of summer greediness into the approaching cool weather.

8 cups water
1 cup distilled white vinegar
1/4 cup pickling salt
6 pounds pickling cucumbers
6 small bunches dill
8 garlic cloves, peeled

1. Combine the water with vinegar and salt in a sterilized 1-gallon or larger container. Mix well, until the slat has dissolved.

2. Slice 1/16 inch off the blossom end of each cucumber. Add the dill, garlic, and cucumbers, in order, to the brine solution. Make sure the cucumbers are fully submerged in the brine.

3. Cover the container with a zippered bag filled with water to exclude the air. Set the jar where the temperature will remain about 68F degree.

4. Check the jar daily, and remove any scum that forms on the surface. (If the air is completely excluded, the scum will not form.)

5. The pickles will be ready in two to three days, although full flavor will not be reached for another four to six weeks. If your kitchen is reasonably cool, you can leave these pickles out for up to two weeks. If the brine starts to become cloudy, refrigerate immediately to prevent spoiling. The flavor of the dill and garlic will continue to develop.

The pickles will keep for up to three months in the refrigerator.

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.


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3:25PM PDT on Jun 30, 2014

Pickles, coming up. Always delicious, homemade is delightful.

8:30AM PDT on Jul 26, 2012

Thanks I like them raw!

8:27AM PDT on Jul 26, 2012

Thanks.I eat them raw with the skin on.

4:56AM PDT on Aug 7, 2011

********* CUCUMBER....!!!!SLURP......THANKS

2:38AM PDT on Aug 7, 2011

Thanks for the recipe.

10:44AM PDT on Aug 6, 2011

Thanks Melissa.

9:04AM PDT on Jul 22, 2011

I am going to save this - we only have cucumber "buds" in the garden right now.

12:44PM PDT on Jul 21, 2011

Thanks for the recipe.

4:49AM PDT on Jul 21, 2011

Sounds great - but I'm on a low sodium diet.

1:07AM PDT on Jul 20, 2011

For an even quicker pickle, slice your cucumber and an onion or 2 thinly in a dish and cover with vinegar. My mother always used malt I tend to use cider vinegar. After a couple of hours, this is wonderful with many things, especially something fried or, best of all, on a cheese sandwich.

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