This is a recipe for cucumbers fermented with apples. You’ll end up with savory, delicious cucumber and apple pickles which mildly flavor each other. These are inspired by Hungarian style pickle recipes.
This recipe is for a quart of pickles but you can adjust according to the size of your container. These follow the lead of Hungarian style pickles.
~4-5 small firm cucumbers (remove blossom end)
~3.5% salt brine (about 1 TBSP salt mixed into 2 cups water)
4 sprigs dill
6-8 sprigs thyme (any variety)
2 cloves garlic, quartered
1/2 apple, seeded and sliced* (featured picture uses Granny Smith)
1/2 tsp mustard seed
1/2 tsp peppercorns
* For a stronger apple flavor, you may cube the apple (about 1/2″ per side), and even add a 2-3 TBS of apple juice or cider to your brine. If using cubed apple, use of a fermenting weight is even further recommended to avoid them coming into contact with surface air. You may also add a leaf to the top such as grape leaf, raspberry, oak, horseradish, or other leaf with high tannin concentration which helps maintain crispness, before applying the weight.
(These are suggested, but if you don’t have all or some of these items, the flavor profile won’t change dramatically)
1.) Fill a clean saucepan with two cups of filtered or non-chlorinated water.
2.) Coarsely grind all the spices
3.) Add the salt and all the spices to the water.
4.) Warm and stir the water until the salt dissolves. Allow brine to cool to room temperature.
5.) Place cucumbers in the jar, followed by the garlic, and top with the apples and herbs (dill and thyme)
6.) Add the brine until there is about 3” of headspace, then add the weight and airlock if applicable. Or, consider filling a small plastic bag with some extra brine to place on top in the absence of a weight. There will now only be about 1” of headspace remaining. If no weight is available, leave about 2” headspace.
Yellow Curried Cauliflower. I really enjoy these. A pickled recipe rather than fermented in order to give it just hint a of sweetness that won't be fleeting. You can find this recipe and over 120 others in my new cookbook! Link in bio. My pink pickled cauliflower recipe is always available for free at insaneinthebrine.com.
Feeling a little insane this holiday season? Check out all the IITB apparel with the epic logo by @sirfredgear. Link to the merch in bio. I now have a coupon code – insane15 – you can apply at checkout for 15% off all orders PLUS free shipping. It's our best offer yet and expires December 11. Shipping is limited to the US only at this time, my apologies.
Milk kefir biscuits are the best! Thick, fluffy and full of flavor. Also no more intense effort making buttermilk or buying it. My new #insaneinthebrinecookbook (linked in bio) has detailed guidance for making & using milk kefir as well as my biscuit recipe (which can be made with just buttermilk or even milk if you don't have or want kefir grains). Numerous other recipes included for using kefir grains, milk kefir, kefir cheese and whey, in new ways.
🥬🥕🧄🌶️🔥SLAW-CHI!! (Kimchi Cole slaw)
I've shown this before and sung its praises but now I finally have my recipe up! The link is in my bio (Linktree)!
If you love slaw and/or kimchi, you're in for an addictive treat… Bold flavor that's a little bit spicy, little sweet, crunchy and creamy! I loved everything I put this on, especially the sammie in the next pic with the homemade hoagie roll and the homemade bulgogi. My bulgogi recipe is in my new cookbook which is in the Linktree. AND lastly you'll find this sammie and many more creations in my Facebook group "Rate My Sandwich" also linked in my Linktree, would love to see your sandwich creations there.
Finished garlic dill pickles made two weeks ago with my 5th grade gardening class at @templesinaiatlanta (posted 10/24). They loved em and most of the students even asked for cups to drink brine after. "Ideal students" 😂
🍆🌶️🔥"Kimchi Babaganoush" final product with my organic homegrown ichiban eggplant. Recipe below.
If you love kimchi and babaganoush, I'd say very good chance you'll be into this. If you like babaganoush but have never had kimchi, I could see it going one way or the other, just because kimchi is a pretty unique flavor for the uninitiated, and it definitely changes up the flavor here. Strong discernable flavors of both babaganoush and kimchi but melded nicely. Here's my recipe:
2.75 lbs hot smoked eggplant (weight before smoking and scooping out flesh) cooled then blended with 6 large garlic cloves (~35-40g), 1 habanero seeded (optional), 1 finger ginger (~10g), 12-13g pickling salt (or 2 tsp), 1/4 cup gochugaru (Korean red pepper flakes), and 2 TBSP soy sauce. I tried a batch with soy sauce and one with fish sauce and thought the soy sauce was better in this case. Ferment this blended paste in a quart jar for 10-14 days. Can also add a splash of old kimchi brine to jumpstart fermentation (I did this), especially since the hot smoking will kill most or all of the healthy bacteria on the eggplant you'll need for fermentation (of course, these should normally still be enough on the garlic, ginger and any pepper used).
After the allotted time fermenting, blend this paste for a couple minutes with 1/4 cup room temp tahini, 2 TBSP EVOO, 1 tsp cumin, 1/2 tsp black pepper, and 1 TBSP lemon juice (optional, you may find it already sour to your liking). I garnished with sesame seeds and green onion.
If you make it, would.love to hear your thoughts either way!
The white globe radishes I use to make "bachelor radish" aka ponytail radish kimchi because I can't source the true radishes – chonggakmu – used in Korea (they have more of an hourglass shape). I love this kimchi and encourage you to try it with any small or medium sized radish with the leafy greens intact. Recipe link in bio.