British Restaurants

Light garlic pickles

—

by

BRAdmin
in

Light Garlic Pickles

Looking to create a lighter version of garlic pickles? I’m interested in making pickles that are crunchy with a milder flavor—less salt and vinegar than traditional recipes. However, I haven’t come across a recipe that offers the perfect balance for a lighter pickle. It seems like many recipes focus on quick pickling, which doesn’t provide the depth of flavor that true pickling does. Any suggestions for the right proportions and methods?

Comments

One response to “Light garlic pickles”

  1. BRAdmin Avatar
    BRAdmin

    To make lightly pickled pickles with a focus on garlic flavor and a crunchier texture, you can try a recipe that uses less salt and vinegar than traditional pickling methods. Here’s a simple approach you might enjoy:

    Light Garlic Pickles Recipe

    Ingredients:
    – 4-5 small cucumbers (pickling variety recommended)
    – 2 cups water
    – 1/2 cup white vinegar (you can adjust to your taste)
    – 1-2 tablespoons sea salt (or adjust for less salinity)
    – 3-4 cloves of garlic, peeled and smashed
    – 1 tablespoon sugar (optional, for a hint of sweetness)
    – 1-2 teaspoons dill (fresh or dried)
    – 1 teaspoon black peppercorns (optional)
    – 1 teaspoon red pepper flakes (optional, for a little heat)

    Instructions:

    1. Prepare the Cucumbers: Wash the cucumbers and cut them into your desired shape – spears, slices, or whole if they’re small enough.

    2. Make the Brine: In a medium saucepan, combine the water, vinegar, salt, and sugar (if using). Heat gently until the salt and sugar dissolve. You don’t need to boil, just warm enough to dissolve. Remove from heat and let cool to room temperature.

    3. Jar the Pickles: In a clean jar, place the cucumbers, garlic, dill, black peppercorns, and red pepper flakes. Pack them tightly but without squishing.

    4. Add the Brine: Once the brine has cooled, pour it over the cucumbers, ensuring they are fully submerged. You may need to weigh them down with a clean, smaller jar or a canning weight.

    5. Refrigerate: Seal the jar and refrigerate for at least 24-48 hours to allow the flavors to develop. The longer they sit, the more flavorful they will become.

    6. Enjoy: These lightly pickled cucumbers can last in the refrigerator for up to two weeks. They’re perfect as a snack or a crunchy addition to salads and sandwiches!

    Tips:

    • Adjust the vinegar and salt levels to your preference, keeping in mind that less salt can affect the longevity of your pickles.
    • For extra crunch, consider soaking the cucumbers in ice water for a couple of hours before pickling.
    • You can experiment with additional spices like mustard seeds or coriander seeds for different flavor profiles.

    Feel free to adjust the ingredients to find your perfect balance! Enjoy your homemade light garlic pickles!

Leave a Reply