While I can't guarantee all of the mayonnaise will be used up on next summer's family vacation, I am predicting there will not be the problem of too many jars of pickles. Because rather buying them, we will be making them on an as needed basis. Yes, we (or maybe I) will be making these Classic Pickled Persian Cucumbers! Not only do freshly made pickles generally taste better than the store-bought kind, but they also have a much higher likelihood of being inhaled more quickly.
These Classic Pickled Persian Cucumbers are made using the quick pickling method, a fast and easy way to pickle vegetables without the more cumbersome traditional canning process. But unlike most quick pickling methods, this one does not use a heated brine of vinegar and water but rather uses a room temperature brine. I was initially concerned the cucumbers would not properly crisp up as they chilled in the refrigerator, but they did!
Many of us think of pickles as condiments to put on hotdogs and/or hamburgers, to add into potato salads, and/or to serve along with sandwiches. However, famed restauranteur and cookbook author Erin French of the Lost Kitchen recommends serving pickles as part of the appetizer course. The idea is actually brilliant! Pairing pickles and/or pickled vegetables with cheeses and wine can not only make for a great starter but can also enhance one's appetite for what's to come. So the next time you are putting out a platter of nibbles, consider putting these Classic Pickled Persian Cucumber on them!
I will shamelessly tell you that this recipe is one Erin French created. One, I was thrilled she shared in her recent cookbook. However, having made them several times already (yes, they are that good), I have some personal preferences around making them. First, I much preferred cutting the cucumbers in half verses in quarters. Most of this had to do with presentation. And second was in using dill sprigs rather than chopping up the dill. The chopped-up dill seemed to clump on the pickle spears while the dill sprigs easily slid off of them. Again, maybe this too was about presentation. I have not been fortunate enough to have dined at the famed Lost Kitchen, but I often seriously fantasize about working there. Erin French recently posted a position for a baking assistant for the remainder of this year. If it came with a small room to rent cheaply, I may have impulsively sent in an application. Because not even driving halfway across the country or the idea of living in Maine during the off-season were considered to be drawbacks or enough to give me pause to throw my hat in the ring. So, who knows, maybe someday this dream of mine will become a reality. Maybe someday.
Recipe
Classic Pickled Persian Cucumbers
Ingredients
1 pound baby or Persian Cucumbers, halved or quartered lengthwise, depending on size
1 Tablespoon Kosher Salt (see notes)
2 cups ice cubes
1 small shallot, thinly sliced
2 large cloves of garlic, cut in half
1/4 cup fresh dill sprigs (see notes)
1 cup seasoned rice vinegar
1/2 cup water
Directions
1.In a medium sized bowl, toss the cucumbers with the Kosher salt and ice. Refrigerate for at 30 minutes.
2. Transfer the cucumbers to a colander and rinse under cold water.
3. Transfer the cucumbers to a medium sized (quart sized) jar. Note: I placed some of the shallots, garlic and dill on the bottom of the jar before adding in the cucumber slices.
4. Top with the shallot slices, garlic and dill.
5. Add in the vinegar and water. Cover the jar with the lid. Place in the refrigerator.
6. Allow the cucumbers to sit in the refrigerator for at least 3 hours or preferably overnight.
7. The cucumbers will keep in the refrigerator for up to two weeks, however, it's not likely they will last that long.
Notes: (1) Highly recommend using on Diamond Chrystal salt. (2) Cut sprigs of the dill from the stems and press into the measuring cup. Do not chop up the dill. (3) I much prefer cutting the cucumbers in half versus quartered. (4) This recipe is a minimally altered version of Erin French's Classic Picked Cukes recipe as shared in her cookbook "The Lost Kitchen, Volume 2: Big Heart Little Stove."