1After sliciing cukes place them in a large jar
Boil water in pot and add all of the spices and salt
Let stand for 5 to 10 minutes or until warm (not hot)
Slowly pour over cukes making sure all of the herbs and spices are in the jar and liquid completely covers cukes
cover loosly with lid and let stand for 2 days in warm place out of the sun.
2The cukes will begin to ferment within 24 hours. If all is going well there will be small bubbles in the water.
Make sure that the cukes are covered with water at all times or you may get mold.
after two days check to see if they are sour enough. If they are place them in the refrigerator. This will slow down the pickling process.
For more sour pickles leave them out an extra day.
Remember to keep an eye on them to avoid the mold.
This can cause VERY bad bacteria to grow.
The topic of brining meat or poultry stirs up a lot of debate: Should you wet- or dry-brine? How long should you brine? Does brining even do anything? So in this episode of MDRN KTCHN, host Scott Heimendinger explains the science behind brining, and delivers the verdict on the best way to do it. For the full recipe, click here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Brining and roasting a turkey can sound like a monumental undertaking. But it can actually be pretty easy, and makes for a memorable meal if you use our delicious Easy Brined Roasted Turkey recipe. Follow along with the CHOW Test Kitchen's Amy Wisniewski as she makes this Thanksgiving turkey in our simple video recipe.
In this Thanksgiving edition of our You’re Doing It All Wrong video series, chef and TV host Michael Chiarello extols the benefits of a brined turkey. Avoid some things (have you ever heard of a blivit?) and embrace others (the bird fits perfectly inside a cooler). If you follow the approach Michael outlines here, he guarantees you one of the juiciest turkey dinners you’ve ever had. You can find his recipe for the turkey brine on his website.