Accidentally Cooking

Documenting my mistakes in the garden, kitchen and pantry

Refrigerator Dill Pickles

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I’ve been on a pickle kick lately, but I’m very new to the whole enterprise. For that reason, I’ve been making lots of batches of pickles with different recipes to try and learn what ingredients and proportions have what effects on the final products. This is why I made both Half-Sour and Full-Sour pickles a while back, and why I made three batches of refrigerator dill pickles too.

One milestone that I would really like to reach is to duplicate the flavor of the deli pickles we get from the local supermarket. I’m pretty sure they’re Deitz and Watson brand, and they can be found in big wood barrel displays (they’re actually in a plastic bin that sits inside the big wood barrel, but the visuals are the same). Whoever makes them and whatever they are called, I want to make them. When I figure out how to duplicate that recipe, I’ll be more willing to venture out and try all sorts of other things.

I’ve found a few recipes on the internet that looked like they might be what I am after, so I mixed and matched the recipes, and converted measurements so they are per-quart jar. Here are the general ingredients for these recipes:

  • Kirby pickling cucumbers. Usually 4-5 per quart depending on the size of the cukes and how you cut them (I cut them into spears). Make sure to remove the blossom end, to prevent softening.
  • 1 Tablespoon Kosher salt (with no preservatives or anti-caking agents)
  • Fresh Dill (to taste)
  • Peppercorns (about a half Tablespoon per jar, depending on taste)
  • Garlic
  • Other spices
  • 3 cups of distilled water (or, if not distilled, give it a good boil)
  • 1/4 cup vinegar

So all that out of the way, here are the three batches I made (from left to right, though you can see that we’ve been tasting them, they’re only half full now):

DSC_3913

Batch 1: Simple

  • 1 clove garlic
  • Distilled white vinegar

This is a simple batch, and very tasty. For the first week they tasted unexpectedly sweet, but by the second week they were more mild. This is a simple, but good flavor. Our least favorite of the bunch, but were still pretty tasty.

Batch 2: More Complicated

  • 1 clove garlic
  • Distilled white vinegar
  • 1/2 Tablespoon whole coriander seed
  • Dash hot pepper flakes

These are probably our favorite batch of the three. The coriander makes the flavor more mellow and a little brighter. The hot pepper adds a little zing at the end, but doesn’t add much heat or flavor otherwise. Again this batch was unexpectly sweet for the first week, but after that they calmed down considerably.

Batch 3: Apple Cider Vinegar and Garlic

  • 3 cloves garlic
  • Apple cider vinegar
  • 1/2 Tablespoon whole coriander seed
  • Extra Dill

I liked this batch more than Dana did. I think the extra garlic was a big help, but the apple cider vinegar is not quite as good as the white vinegar in this recipe. I would say this batch is tied for first, but Dana likes Batch 2 better.

What Next?

I like the ratio of water to vinegar. I think it’s pretty close to perfect. I will play with the ratio, of course, but I think we’re pretty close as-is.

Overall, I think if I make a fourth batch, I think I want to combine Batch 2 and Batch 3 and add a few more ingredients as well.

I’ll use the extra garlic and dill from Batch 3, but stick with the white vinegar and add some hot pepper from Batch 2. I also think I would like to add some extra spices too, like a little bit of bay leaf or mustard seed. The mustard seed, in particular, is probably a major missing ingredient. These changes to the recipe, and maybe a few tweaks to the technique, will probably get us pretty close to the flavor of the deli pickle I am looking for.

I am also considering another attempt at the Half-Sour recipe, this time with a custom spice blend instead of that problematic “Pickling Spice” I used last time. The pre-made pickling spice adds too much bitterness and off-flavor for my purposes.

In either case, we may have to wait till next year. Cucumbers are out of season now and we aren’t going to get any fresh Kirbys again until next year. Maybe I’ll plant a bush and try to grow a few myself.

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Author: Andrew Whitworth

I'm a software engineer from Philadelphia PA. Sometimes I like to go out to my garden, or step into my kitchen and make a really big mess of things.

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