Go to the Recipe: Dill Pickled Cucumber
Were there Dutch farmers living in Brooklyn in 1659???
Great recipe though... any thought on quick pickle a al Momofuku? Salt and sugar with a crisp quick pickle...
Yes! It has been Breuckelen since 1646:
https://en.wikipedia.org/wiki/Brooklyn
i know this will be sacrilege to ask, but is there a way to make a sugar-free version with artificial sweetener?
My Dutch ancestor came to Flatbush (in Brooklyn) in 1654 and had a farm at Flatbush Ave. and Church Ave. across the street from the Flatbush Reformed Church.
Just found out the church (though rebuilt in 1793) is still there. So glad you asked; it was fun to dig out the old family history.
I am a big fan of the Momofuku quick pickle. Have used it with both cucumber and jalapeno, with excellent results.
If the cucumber must be kept for a few days, should they be kept in fresh water or simply kept in a moist towel in the fridge.
I have been pickling cucumbers and peppers from the garden for weeks now and can't wait to try this variation. If you are new to pickling, keep in mind that the key idea here is that the pickles are soaked in the acetic acid of the vinegar and kept refrigerated if kept longer than the couple of hours allowed for the pickling. Most of the typical recipes seem to call for a 50/50 ratio of vinegar and water (yielding a 2% to 3% acetic acid solution and pickles stored in that can be kept in the refrigerator for a week at least. Per the "internet" champagne vinegar is 6% acidity whereas white vinegar is 5%. Its easy to make more brine than you need to make sure you cover whatever amount of cucumbers you decide to use.
In brine is fine. Make the brine less strong and add lots of calcium if you want them to stay crisp.
And being Dutch myself, I may add that Breukelen (so Brooklyn) is a city in The Netherlands (province of Utrecht); Flushing is Vlissingen (city in the Netherlands - province of Zeeland (yes, like New Zealand)), Harlem is Haarlem (city in the province of North-Holland). But most importantly: I am trying this recipe shortly!
Xylitol would work
I have taken to using my isi siphon to make pickles and have awesome success.
'cos that's what the ancient Egyptians used to use when they ran out of sugar. Just kidding. From what I understand, the sugar is there merely to act as a counter balance to the acidity of the vinegar whilst having similar properties to vinegar and salt, in that it is a dehydrating component. I may be wrong, and this is based purely on MY understanding of the process. What I would do is go ahead and make the pickles minus the sugar and then add a sweetener such as honey or your artificial sweeteners after the fact as the pickling process is done through the acidity of the vinegar. Not sure how the various chemicals in the sweetener would react, but if it were me, I'd use honey just to make sure...
I was thinking about doing this myself the other day - any suggestions?
Can I do this with the dreaded yellow summer squash coming in my CSA box tomorrow?
3mm cubes? Sounds more like relish.
This may seem silly & I'm 1 yr in my reply of this reponse BUT; how do I add calcium & since these are brined, won't they last longer than a week under refrigeration after brining?
Try stevia or sukrin for sweetnes. let me know how it goes
For pickle slices for sandwiches and burgers, what about slicing the cucumbers lengthwise on a mandolin? Would chamber vacuum quick pickling those work?
Yes and Yes (2 years later lol!) - Sup Jimmy!
I lived right around the corner from that church and used to walk through that cemetary every day on my way to school!
Can this same recipe be used to make relish? Particularly the brine also curious if the sugar is integral to the recipe or if i can just cut it out. I'm not a huge fan of sweet relish as I find cloyingly sweet. Thanks in advance!
Can we use this with whole olives?
And this is 7 years later lol
But you add calcium lactate 0.7% combined weight of vinegar and water.
