NO VINEGAR PICKLES

OLD FASHIONED PICKLES

image1

Whether you don't like vinegar pickles or just want something new to try, these pickles are just what you need! They are spicy, crunchy and are exploding with flavour....oh and they occasionally actually EXPLODE....you've been warned!

THINGS YOU'LL NEED

image2

You'll need only basic canning supplies for this simple recipe! Jars, lids, rings and pickling salt. Have your jars/lids/rings washed, sterilized and ready to go. Place your pickling cucumbers in ice water, peel your garlic and slit your hot peppers (do not cut completely in half).


Since I never know exactly how many jars I'll be making I just follow this basic formula and keep making new batches of brine as needed.


For the brine bring to a boil;

4 litres of water

1/3 cup pickling salt


In each jar pack a fair bit of dill, garlic (lots of garlic!) and a couple of hot peppers like jalapenos or habaneros. Next pile in your pickling cucumbers (green tomatoes halved or sliced are amazing too!) Top with more dill, garlic and another hot pepper. Pour in your HOT brine leaving an inch or so of headspace. Cap and tighten the lids. You will not be able to remove the rings for storage. Set on a counter and cover with a towel. After a day or two the jars will start to turn cloudy, some garlic may also turn green. at this point carefully place your jars in a dark cool storage area. Now you wait.


Alternatively you can use a pickle pipe and allow the gases to escape. This will allow you to eat pickles in as little time as a week but they do not store as long without being refrigerated. Capped pickles will last a year or so but we've ate 2 year old ones with little difference in texture and flavour.

THE WAIT IS OVER

image3

Over time a layer of white sediment may form on the pickles or in the bottom of the jars...do not....I repeat DO NOT shake the jars! Because these pickles are actually fermenting they build up C02. After 6 weeks carefully remove a jar from storage....they won't explode just from being moved a little. Set it on your counter and open the jar. Your pickles should be fizzing and the brine bubbling. After uncapping allow the jar to vent for a few minutes. Then you can close it back up and give it a good shake to disperse any sediment. The garlic can be eaten too and the pickle juice is awesome in Caesars! 


Refrigerate any pickles you don't eat right away.


Capped pickles can be stored in a cool dark area for a year easy but I bet they won't get a chance to sit around for that long!

EXPLODING PICKLES STORY

image4

My hubby's Grandmother has been making these pickles FOREVER and because I love my hubby SO MUCH I started making them too! 


When we went to visit my mom we brought a couple jars of hot pickles. She had placed them on a hutch in her living room. On our way home my mom called "The pickles FUCKING EXPLODED EVERYWHERE!" and we had a good laugh. She had shaken the jars to disturb the sediment before coming out to say goodbye. Now we ALWAYS warn people when we gift them a jar!

DRY GARLIC RIBS

Believe or not prior to moving to alberta, I had never heard of or tasted dry garlic ribs! Or donairs....ugh...but that isn't a love story. I was amazed my now husband would so willingly pay up to $15 for a handful of breaded nuggets. 


Being a frugal girl & partially because I once was told " The way to a man's heart is through his stomach", I was determined to make THE BEST dry garlic ribs he had EVER eaten.


Eventually we married, I'm not saying it's because of these ribs but yeah THEY ARE  THAT GOOD!


SEASONING SALT 

1/4 cup garlic powder
1/3 cup onion powder
1/4 cup of extra fine salt (process salt in a blender until a fine powder)


MEAT & MARINADE

2 lbs pork riblets, button bones or cubed loin for "boneless ribs"


In a blender purée;

2 garlic bulbs worth of peeled cloves

1/2 cup reduced salt soy sauce 

2 tbsp sesame oil

1 tbsp rice wine vinegar


Place the pork riblets in a large bowl and pour the marinade over the meat. Toss to coat evenly.


You will notice most, if not all, of the marinade will soak into the meat.  This is what you want.  I usually let it sit on the counter while heating the lard and making the breading mixture.


BREADING

1.5 cups flour

.5 cup cornstarch

1.5 tbsp baking powder


Mix the flour, cornstarch and baking powder in a bowl and add this to the bowl of riblets. Toss to coat evenly. This will allow the flour mixture to create a thicker coating around your dry garlic ribs.


Now's the time to get the pot of lard heated up (mmm...right?).  Yes lard, you can try shortening or oil but I will not take the blame when you end up with soggy nasty morsels.  So you'll need about 2-3 lbs of lard which you can strain and reuse as long as you pour it into an airtight container and refrigerate it.  In a big pot melt the lard over medium-high heat.  The lard is at the right temperature when it starts to trace (I don't use a thermometer when I deep fry).  Tracing means that the oil moves and you can see lines as it's doing so.

Drop ribs in a single layer in the hot pot of lard.  Cook time will vary between 5-10 minutes per batch.  It depends if you are using riblets or boneless and how big the pieces are.  Usually I pull out the biggest one and cut it open to give me an idea of how long they need to stay in for. Remove from lard and set on a baking pan to drain.

For the final touch, sprinkle with the seasoning salt and serve with a wedge of lemon or lime.  Enjoy!







image5