Segura Pickles

"From personal chef Phyllis Segura"
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
30mins
Ingredients:
18
Yields:
12 pickles
Serves:
12
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ingredients

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directions

  • Grow or buy Kirbies that are small enough to fit neatly into quart canning jars. Make sure the skins are not wrinkled. Boil your jars to sterilize. Pack the cucumbers into the jars.
  • Boil all the seeds and spices together with the vinegar, sugar, salt and water. (You can put a spoon in and taste it now to see if you want to change the salt to sugar to vinegar to water ratio.).
  • Pour the brine over the cucumbers. If there isn't enough liquid to completely cover all the cukes, add some boiled water. Cover loosely with the lids and let sit for 1 hour to 24 hours or more, taste, then refrigerate. If you intend to keep the pickles more than a couple of weeks then go through the canning process and boil the jars immediately after pouring the brine.
  • From Phyllis: A tip: I cut one pickle into quarters and put it near the top of the jar so if I want to see how they taste I can pick it out with a fork, rinse it off gently, and taste to see if I want to continue the pickling process longer.
  • If you don't like that slightly yellowish color that is imparted to the pickles then eliminate the turmeric.

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Reviews

  1. These pickles are amazing! My first time making pickles and I found them so easy to do and the result was terrific. I used small cukes cut into chunks. Loved this recipe - thanks for sharing it! Made for the Best of 2011 event, recommended by Maito
     
  2. I have never made pickles, and was so impressed. In fact, these are the best pickles I have ever had! We aren't fond of sweet pickles (so left the sugar out) or allspice/cloves/juniper berries, so subbed mustard and caraway seeds. After pouring in to the jar (very easily with a funnel) the amount of water and vinegar in the recipe, I decided I had to make a second batch of it (therefore the amount was doubled), since it yielded so little for the size jars/cucumbers I was using. I didn't want to upset the acid balance and have 3/4 of the jar as pure boiled water. I halved the cucumbers so I could continually take one out to taste them. Even after one hour, they were super duper delicious and tasted just like a dill pickle, but seemed to be more "done" by 3 hours. This was their prime. At 1-3 days they are still unbelievably good and crunchy, but the centers start to soften slightly from sitting in the brine (maybe if you leave the cucumbers whole this doesn't happen), and then by 4-7 days they continue soften a bit more. These are so easy to make, and healthier and far better in taste than any store bought pickle I've ever had. A definite new favorite!
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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