DIY Essentials: Addictive Lemon/Dill Pickles

17
Andy Anderson !

By
@ThePretentiousChef

I was looking to make some dill pickles, but not use the traditional dill weed. In addition, I wanted it to have some lemony notes, but I did not want to use lemons.

Sounds like a riddle…

Anyway, I was up all night during the full-moon (Tuesday night), and came up with this… No dill weed, but dill seed. No lemons, but lemongrass. Came out pretty good.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
24 Hr
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 1 - 2 large
    english seedless cucumbers
  • THE SPICES

  • 2 stalk(s)
    lemongrass, pounded, divided
  • 1 Tbsp
    salt, kosher variety
  • 1 Tbsp
    dill seed
  • 1 Tbsp
    mustard seeds
  • 1 tsp
    whole caraway seeds
  • 1/2 tsp
    red pepper flakes
  • 1/2 tsp
    ground ginger
  • 1 large
    bay leaf, crumbled
  • 2
    allspice berries
  • THE BRINE

  • 1 c
    apple-cider vinegar
  • 1 c
    filtered water
  • OPTIONAL ITEMS

  • ·
    black peppercorns
  • 1 clove
    garlic, peeled, and whole

How to Make DIY Essentials: Addictive Lemon/Dill Pickles

Step-by-Step

  1. PREP/PREPARE
  2. You will need 1 – 2 quart-sized mason jars for this recipe. You will have enough brine for 2; however, if you choose to only do a single jar, you can store the remaining brine in the fridge, and it will last for 7 – 10 days.
    If you choose to do 2 jars, you will need an additional stalk of lemongrass for the second jar.
  3. Gather your ingredients (mise en place).
  4. Use a kitchen mallet, or other implement of destruction, to pound out the lemon grass. This will help release their lemon oils.
  5. Add the brine ingredients to a saucepan, over medium heat.
  6. Add all of the spice ingredients, and only one of the lemongrass stalks.
  7. Let the mixture simmer, not boil, for 15 minutes, stirring occasionally.
  8. Remove from the heat, and allow to come to room temperature, about an hour.
  9. Meanwhile, cut up the cucumber into wedges, or rounds, your choice, and place them into a mason jar, along with the remaining lemongrass stalk.
  10. Chef’s Note: Toss in a few peppercorns, and the garlic clove, if using.
  11. Strain the cooled brine through a fine-mesh sieve.
  12. Pour into the mason jar, and fill almost to the top.
  13. Seal and place in the fridge for 24 hours before consuming.
  14. PREP/PREPARE
  15. Eat by themselves, place on a juicy burger, or any way you desire. Enjoy.
  16. Keep the faith, and keep cooking,.

Printable Recipe Card

About DIY Essentials: Addictive Lemon/Dill Pickles

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American




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