Monday, March 21, 2011

kosher pickles with fresh thyme and nutmeg

recipe is for 1 1quart wide mouth mason jar:
6-7 kirby cucumbers (cut lengthwise in half)
3 cups water
1 1/2 tbsp. kosher salt
3 1/2 tbsp. cider vinegar
2 garlic cloves (smashed)
2 bay leaves
10 sprigs thyme
1/8 tsp. freshly grated nutmeg
2 dozen peppercorns

in a medium size pot add the water, salt, vinegar, garlic, bay leaves, thyme, nutmeg, and peppercorns and bring to a boil to dissolve the salt. remove from the heat, and let cool to room temp.

stuff the halved cucumbers into the mason jar adding in the garlic, bay leaves, thyme, nutmeg, and peppercorns from the brine. mix all together. fill the packed jar to the top with the salt and vinegar brine. close the jar, and let set at room temp. for 3 days to pickle. after the 3 days you can place into the fridge to chill.

enjoy :)


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