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.
Brisket Ropa Vieja with the homemade olives from last year. Also shown is the leftovers sandwich with pickled red onions (recipe on the blog), avocado hot sauce (recipe in the first cookbook), and fresh cilantro from my garden. Recipes for the olives and the Ropa, as well as other olive recipes, in the newly released #insaneinthebrinecookbook volume 2! Link in bio NOW!!
Link in bio!
More Insane in the Brine: The Second Official Cookbook is now out folks! Just $5.99 for ebook. All versions available. Amazon just put the hardback (which is in premium color) on 20% off discount too.
The link in my bio is for US Amazon so if you're outside the US just go to your country's Amazon page and search for it.
A shorter cookbook than my first, but in full color. I hope you love it and if so, I hope you'll share your thoughts with a review.
And wow! Look at that cover by the talented @sirfredgear with all book formatting by the always awesome @simo_hub
Sweet Potato Bread leavened with sweet potato fly.
It's funny the photo almost looks like it could be a photo of a sweet potato as much as a freshly baked loaf of bread.
A savory & sweet bread with a whole medium sweet potato from @risenshineorganicfarm mashed into the dough. A 4-day sweet potato fly (active yeast culture) used to leaven the bread. Think of it like a ginger bug but with shredded organic sweet potato and sugar-water. It was a trial run. Really delicious but with a little more time and effort on the sweet potato fly, I can get it more active for a better rise.
When it's perfected I'll release my recipe and process, but wow that's a delicious trial run!
•Homemade hummus using purple hull peas from @risenshineorganicfarm
•Mixed grill chicken kebab
•Homemade Persian white sauce aka schwarma sauce
Here's my white sauce recipe, great stuff!
1 cup Greek yogurt
1/4 cup mayo (or just sub with more yogurt)
3T lemon juice
4-5 cloves garlic minced
2 tsp water
~6 fronds dill (10g) chopped
10 or so mint leaves chopped
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp zaatar
1/4 tsp black pepper
Can mix by hand if everything is well minced but this was run through my mini processor. Sub dill with parsley if you're not into dill
Hot Date With Kim Reuben!
Oh the deliciousness. Ever since I made a charcoal black version of my usual caraway-dillseed pumpernickel, I started fantasizing about making a Reuben on it but this time using some of my aged kimchi. This batch had to be at least two years old and the flavor is just so remarkably clean. 1/3 lb. corned beef, 4 slices of imported Swiss, and a homemade Russian Dressing with gochujang (swipe to the last slide). Pan fried in a A LOT of butter.
I'd like to eventually share the bread recipe on the blog but alas I'm trying to get the second #insaneinthebrinecookbook
finished up. There's already a corned beef recipe up there. In the meantime here's the Russian Dressing (makes enough for 2-3 of these sandwiches depending on how heavy you go, I use a lot!)
1/4 cup mayo
1 T ketchup
1 T minced red onion
2 tsp gochujang
1 tsp Worcestershire
1/2 tsp apple cider vinegar
1/4 tsp black pepper
1 tsp horseradish
(If you want it a bit thicker I suggest adding 2 tsp sour cream and 1 more tsp ketchup or gochujang)
P.S. Check out Rate My Sandwich on Facebook (the one with about 770 members) to share your own epic sandwich pics.
Cheddar cheeseburger with romaine, red onion, homemade Dijon mustard, ketchup, and homemade spicy Bread & Butter pickles. Butter grilled bun <swipe>
The Dijon recipe will be in the forthcoming #insaneinthebrinecookbook . I know B&B pickles aren't for everyone, just pretend they're my normal dill chips if they give you the willies 😅. For everyone else, check out my recipe linked in bio. "World's Greatest..."
Italian Sub with homemade fermented giardiniera, homegrown pickled hot banana peppers and homemade Dijon mustard. All three of those recipes in the forthcoming #insaneinthebrinecookbook vol. 2, this one in full color.
Also included pepperoni, salami, hamcola, provolone, romaine dressed in red wine vinegar and evoo, Roma tomato, S&P.
The giardiniera was finely chopped into a relish and given a bath in EVOO too.