dill pickles

[luungmark]

looking for pickling spice in Lampang or Chiang Mai.

[chickenslegs]

I'm pretty sure that fresh dill is sold in most markets and supermarkets - but it's called pak chee lao. Salt, peppercorns, chillies, ginger, mustard seeds and garlic are readily available everywhere and are good for pickling.

I think your problem might be finding suitable pickling cucumbers. The short cucumbers you normally find at the markets do not make good gherkins (too watery).

[kikoman]

If you can not find some, Google "DIY pickling Spice on the net and follow the recipe and make your own.

I have been making mine for about 4 years and my Dills pickles have been very good.

Cheers:

[farang000999]

whenever i have tried it has been a disaster.

[farang000999]

the best pickles are the ones made with salt that must be refrigerated.

[chickenslegs]

If you can not find some, Google "DIY pickling Spice on the net and follow the recipe and make your own.

I have been making mine for about 4 years and my Dills pickles have been very good.

Cheers:

Please tell us what cucumbers you use and where you get them.

[kikoman]

Farang000999, Lacto Fermented pickles are good for you, great tasting and very easy to make. I made them for quite awhile but went back to the pickles made with salt and vinegar as I missed the sour taste of the vinegar dills.

Chickenslegs, the real Gherkin pickle is made with small burr gherkins cucumbers, as they are made with a particular species of cucumber they will be hard to replicate here in Thailand with the limited variety of cucumbers available. Saying that maybe you have not been adding some grape leaves to your brine that helps a brine-d pickle to retain its crunchiness. We also grow our own cucumbers at times that have resulted in good pickles, maybe you can order some of the burr gherkin seeds and see if they grow in Thailand.

I use the small Thai cucumber, they should be fresh picked and a darker green color, without a lot of pimples (which indicates a fresher cucumber) and scrape or cut off the blossom end of the cukes.

Cheers:

[Michaelaway]

Spicy Garlic Dill Pickles

• 24 cucumbers, 3- 4” long
• 2 bunches fresh dill
• 1 yellow onion, peeled and sliced
• 12 cloves garlic, peeled and crushed
• 6 dried red chilies
• 1 1/2 teaspoons pickling spice
• 3 cups water
• 3 cups apple cider vinegar
• 1/4 cup fine salt
• 1 Tsp Peppercorns
• 1/8+ cup granulated sugar

Optional:

• 1/2 Tsp Dill Seed
• 1/2 Tsp Mustard Seed
• 1/2 Tsp Coriander Seed
• 1/2 Tsp Celery Seed

Sterilize jars and lids in a hot water bath. Divide the dill, onions, garlic, peppers and spices among the jars; tightly pack the cucumbers into the jars. I snip the ends first; let's them absorb more taste.

In a large pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar. Pour the hot liquid over the cucumbers, leaving a 1/2-inch of space at the top of each jar. Let cool a while. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Store in the refrigerator for (at least) 1- (up to) 3 weeks before opening. Also: you can add other vegetables like capsicum, other peppers, whole small onions, etc.

[willyumiii]

I'm pretty sure that fresh dill is sold in most markets and supermarkets - but it's called pak chee lao. Salt, peppercorns, chillies, ginger, mustard seeds and garlic are readily available everywhere and are good for pickling.

I think your problem might be finding suitable pickling cucumbers. The short cucumbers you normally find at the markets do not make good gherkins (too watery).

I've made pickles using basically your recipe several times since moving to Thailand and have been pleased with the results. No need to seek pickling spice make your own from local ingredients

Oh... I use cukes that are 5-6" long and them half them length wise ....not too watery...in fact rather crunchy and crisp!

[wayned]

Spicy Garlic Dill Pickles

• 24 cucumbers, 3- 4” long
• 2 bunches fresh dill
• 1 yellow onion, peeled and sliced
• 12 cloves garlic, peeled and crushed
• 6 dried red chilies
• 1 1/2 teaspoons pickling spice
• 3 cups water
• 3 cups apple cider vinegar
• 1/4 cup fine salt
• 1 Tsp Peppercorns
• 1/8+ cup granulated sugar

Optional:

• 1/2 Tsp Dill Seed
• 1/2 Tsp Mustard Seed
• 1/2 Tsp Coriander Seed
• 1/2 Tsp Celery Seed

Sterilize jars and lids in a hot water bath. Divide the dill, onions, garlic, peppers and spices among the jars; tightly pack the cucumbers into the jars. I snip the ends first; let's them absorb more taste.

In a large pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar. Pour the hot liquid over the cucumbers, leaving a 1/2-inch of space at the top of each jar. Let cool a while. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Store in the refrigerator for (at least) 1- (up to) 3 weeks before opening. Also: you can add other vegetables like capsicum, other peppers, whole small onions, etc.

I use basically the same recipe, only I cheat! I peel the cucumbers and slice them longwise into 3-4mm slices and then put them in the fridge for 2-3 days. Come out great, and have been doing it this way for years, taught to me by my grandmother so it's been many many years!

[beammeup]

If you can find a crock pot, 5 days in a dark coolish place, garlic, dill, brine (salted vinager water 3:1 water to vinager). I do layers of cucs garlic dill, then fill up the crock pot with brine put a lid on it and let it sit for 4 or 5 days. skim any scum off the top, then keep them in the fridge. yummy