Dill Pickles

The flavor of food changes over time. Did you know? Trainees recently learned about the role of fat and salt, how it affects flavor, and how flavor changes over time. We made lots of items that we tasted on day 1 and day 2 after it was made, so we can see how the flavor changed. These recipes are “tried and true” favorites from the Root kitchen. Give it a try - let us know what you think!

Dill Pickles

Ingredients:

Yield: 1 quart

Brine

  • 1 1/4 cup White distilled vinegar

  • 2 cups Tap water

  • 1 T White granulated sugar

  • 1 T Kosher salt

  • 1 T Garlic, chopped

  • 1 t Crushed red pepper

  • 1 each Bay leaf

In the container:

  • 2-3 each Cucumbers, sliced in whatever pickle fashion you’d like. Use either kirby, pickling or english cucumbers

  • 2-3 sprigs Fresh dill sprigs

Instructions:

  1. Mise en place: gather all ingredients, then gather tools, measure, then make.

  2. First , make brine: Combine vinegar, water, sugar, salt, garlic, pepper, and bay leaf in a sauce pot. Bring to a boil and remove from heat. Let the brine steep for 10 minutes.

  3. Put cucumbers and dill into a jar. Pour warm brine over the cucumbers.

  4. Let sit overnight.

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