Adam's Overnight Pickles
This overnight pickle recipe is being shared by Adam Wright, who has not only developed great home chef skills Adam is also a grandson of our very own Grandmother and spent many hours as Grandma's 'little helper'. Adam not only knows his way around the kitchen, he is also is also an actor based out of Vancouver B.C.
These pickles are very uniform in slices because they have been sliced with a mandolin. The artisanal pickle recipe makes one quart jar and only requires overnight to obtain their sweet and spicy flavor so if you are planning a special dinner event and want to impress your guests these pickles are a visual treat and your tastebuds will awaken to the medly of delightful flavors.
Adam suggests using the Japanese cucumber as it offers you a slender, seedless, thin-skinned cucumber. He used four 8-inch cucumbers to fill the one jar but this will vary slightly. You can use a canning jar or a vintage shaped jar if you like. Use fresh dill that has lots of aroma as it will infuse the pickles with flavor. Let this be an inspiration to all mom's out there to encourage your little ones to help out in the kitchen as it produces young men and women that are capable of producing some pretty wonderful foods!
Tips: When you are toasting the mustard and coriander seeds, you want to do them until they turn a nice toasted color. Stir with a wooden spoon and watch to not burn them.
Makes 1 large jar
This is a printable recipe.
4 8-inch Japanese cucumbers
5 garlic cloves (more or less to taste)
2 Tablespoons sea salt
1/4 cup granulated sugar
2 cups cold water
1 cup white wine vinegar
1 Tablespoon mustard seed
1 Tablespoon coriander seeds
1/4 teaspoon turmeric
1/4 teaspoon chili pepper flakes
3 sprigs fresh dill
Wash, dry and slice the cucumbers with the mandolin and place in a large bowl.
Mandolin slice the garlic and add to the cucumbers.
Chop the dill into small pieces and stir in.
In a medium size saucepan on low heat, dry toast the mustard and coriander seeds for 3 minutes to release their flavor, stirring so they do not burn.
Put the water, vinegar, salt and sugar into the saucepan with the toasted mustard and coriander seeds. Bring to a boil, turn down to a simmer for 5 minutes.
Pour the brine through a strainer into a bowl.Let cool.
Pack the cucumbers and garlic loosely into the jar.
Chop the dill into small pieces and add to the jar.
Pour the cooled brine into the jar, put the lid on shake to combine, then refrigerate overnight.
You can eat the next day.
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Nutrition Facts for: Adam's Overnight Pickles From Grandmothers Kitchen
Ingredients: Cucumbers, garlic cloves, sea salt, granulated sugar, water, white wine vinegar, mustard seed, coriander seeds, turmeric, chili pepper flakes, fresh dill.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for the entire recipe. * Per serving: Calories 513, Calories from Fat 46, Total Fat 5.1g 8%, Saturated Fat 0.7g 4%, Cholesterol 0mg 0%, Sodium 11306mg 471%, Potassium 2323mg 66%, Carbohydrates 109.0g 36%, Dietary Fiber 9.2g 37%, Sugars 72.1g, Protein 13.0g, Vitamin A 38%, Vitamin C 71%, Calcium 42%, Iron 48%
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