Comments on: Tarragon-Garlic Pickles

By: Scott

Scott — Tue, 30 Nov 1999 06:00:00 +0000

Made the pickles from your book, used the homemade pickling spice described. Everything worked perfectly but still got mush on the inside. I even pulled them on Day 4 I think. They were pickling cukes…but store bought just shipped in that day. Cannot seem to find proper cukes. My flavors work just texture. Oh well, maybe next year.

Any thoughts otherwise

By: Aaron

Aaron — Tue, 30 Nov 1999 06:00:00 +0000

How important is the humidity in the curing chamber? I had these in my converted freezer at 65 degrees for a week, and they grew white fuzzy mold and got really soft! I didn’t have the salt and water mixture in there to regulate humidity, so I am thinking that could have been the problem? Thanks!

By: sundevilpeg

sundevilpeg — Tue, 30 Nov 1999 06:00:00 +0000

Interesting! I’m currently awash in fennel, in need to do some more thinning of the small, young, tender bulbous stalks – and this sounds like a possible use for them. Thoughts, if any?

By: Amber

Amber — Tue, 30 Nov 1999 06:00:00 +0000

I saw little cucumbers at the farmer’s market today and thought, “Perfect! I’ll make pickles!”

By: Jayeno

Jayeno — Tue, 30 Nov 1999 06:00:00 +0000

I belong to an on-line cooking site, which turned me onto garlic scapes. From there one of your members turned me on to a pickling recipe for scapes, found here, on this site. I pickle quite frequently so it will be my next adventure. And Mr. Ruhlman, I watch you on IC all the time. Interesting take on things. Thanks for this post, I adore tarragon.

By: Chris

Chris — Tue, 30 Nov 1999 06:00:00 +0000

I made a bunch of lactofermented pickles last year (stareted w/25 pounds of cukes) and they were absolutely the best I’ve ever had. I didn’t have room in my fridge and gave many half-gallon jars away. I found they were best after six weeks or more–they became nearly effervescent. The tannic acid found in grape, horseradish, and oak leaves helps keep the cukes crisp.

By: Saye

Saye — Tue, 30 Nov 1999 06:00:00 +0000

I assume that the pickles are not sliced in any way before they go into the brine?

By: Cookin' Canuck

Cookin' Canuck — Tue, 30 Nov 1999 06:00:00 +0000

Mmm, I’m going to try this with the green beans from my garden. Leave it on the counter for a week? I think I can handle that!

By: Becky and the Beanstock

Becky and the Beanstock — Tue, 30 Nov 1999 06:00:00 +0000

I’ve never made vinegar-free pickles. Didn’t even realize there was such a thing until Ratio. I am addicted to all things salty and briny though, so I’ll have to try this. I’ve never had luck keeping my cukes crisp though — they inevitably get soggy and even a little slimy. I’ve used market-fresh cukes, but I do tend to slice them and wonder if that’s my problem? I made pickled scapes a few weeks back and those, so far, are coming out beautifully.

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

ktmd, yes those can make fine pickle chips (there’s a recipe in charcuterie).

By: John Barrie

John Barrie — Tue, 30 Nov 1999 06:00:00 +0000

First of all, these look truly awesome. And not at all difficult. Secondly, I followed the link to your book Charcuterie, and I have to say that it’s the first cookbook in years that I’ve felt like I had to own.

By: baltimoregon

baltimoregon — Tue, 30 Nov 1999 06:00:00 +0000

Yum! I bet this brine would make great asparagus pickles, since tarragon goes well with fresh asparagus. I’ll make them next season!

By: Ktmd

Ktmd — Tue, 30 Nov 1999 06:00:00 +0000

I am growing “slicing” cucumbers. Do you think they would work for this, or any, pickle recipe? I realize you mentioned store bought cucumbers wouldn’t pickle as nicely, but didn’t know if it was specific to freshness or variety.

By: Patrick Snook

Patrick Snook — Tue, 30 Nov 1999 06:00:00 +0000

I have sauerkraut on the go, and just completed my first batch of home-made hot italian pork sausage, using your recipe in Charcuterie. Bravo! Delicious!
Thank you!

A question about brine: I have no difficulty dissolving kosher salt in room temperature water (in quantities greater than 5% by weight solution, too). Why go to all the fuss of heating the water, cooling it, etc? I have done some reading (McGee, et al) and I don’t see any science-based rationale for heating the water to dissolve salt at this relatively low concentration. What am I missing?

Thanks again!

By: Theo

Theo — Tue, 30 Nov 1999 06:00:00 +0000

I have successfully done these in my apartment which stays around 75˚ in the summer, I put the crocks (I used food safe plastic or a stainless stockpot) in a storage bin with some frozen containers of water or ice and a indoor/outdoor thermometer. To keep them submerged put a plastic bag about half full of brine on top of them and make sure they are all submerged, they will get soft spots if they are touching air or air bubbles. I think the best temp is about 65-70˚ degrees although the last batch I did got up to 75˚ for a couple days and tastes fine. No, great!

By: Victoria

Victoria — Tue, 30 Nov 1999 06:00:00 +0000

We are having a positively cool summer so I think I can even make these in the City. Yum. I love the licorice taste of tarragon.

Michael, I am still positively reeling over the lemon curd from Ratio. The mouthfeel is sublime – completely smooth – and the taste is so lemony. A real keeper.

By: Paul Kobulnicky

Paul Kobulnicky — Tue, 30 Nov 1999 06:00:00 +0000

In the past I have kept a “brine crock” and it is a wonderful thing indeed. Into a large earthenware crock put a standard brine solution to fill half way. Into this brine, add carrots (quartered lengthwise), green beans, onions, pickling cukes, broccoli, cauliflower, brussel sprouts, radish, turnips, peppers and anything else that suits your fancy. Follow standard procedures for brine curing … cool but not cold and keep the veggies submerged. Takes about two weeks and you can keep adding stuff. The results are truly wonderful and a great way to preserve garden abundance. And, of course, you can add garlic and tarragon or other flavorings.

Thanks for reminding me that it’s time.

By: Hope Clark

Hope Clark — Tue, 30 Nov 1999 06:00:00 +0000

How long can they keep? I have room in the cupboard, but not the refrigerator, and I have lots of cukes.

By: marco North

marco North — Tue, 30 Nov 1999 06:00:00 +0000

so happy to see pickles without vinegar. if you’ve ever had a had a real Russian pickle, you would see this tradition in full glory. The Russians pickle whole heads of garlic, green apples, scapes, plums….they add a few leaves from a blackberry bush as well, which adds a really fragrant flavor – like the forest. and last – -they’ll take the pickling jar and bury it in the earth for a week, allowing the warmth of the soil become part of the process.

By: Almost Slowfood

Almost Slowfood — Tue, 30 Nov 1999 06:00:00 +0000

Yum, I have loads of cucumbers waiting to be pickled. Will have to try this one out!