亚瑟·施瓦茨（Arthur Schwartz
很高兴知道我并不是唯一一个周围用外语摔跤的人。几周前，我在Épicerie买了一些橄榄，当她把橄榄倒入麻袋时，想练习英语的女人向我放心。“不用担心。我会给你一些大脑。”
认为也许这是一些奇怪的法语，但我并不是真的很想让某人在我的橄榄袋中添加一些大脑。经过一些精神操纵之后，我意识到她让我知道她会向我的橄榄添加一些“盐水”，而不是“大脑”。
Which was such a relief.
Ok, so fast-forward back to上周日。Noting that Monday was a holiday, since I’d already bought the cukes, it dawned on me that the giantTang Frères，巴黎的亚洲超市在周日开放。所以我冲着那里。
当然，他们会有粗盐。
我在过道上努力工作，努力工作，我买了很多东西。
是的，的确，他们确实拥有一切。然后我前往盐通道，在那里他们有多种盐分排在各种盒子和袋子里。
Except there was no coarse salt. Anywhere.
Which goes to re-prove my theory that they’ll have everything但what I’m looking for around here. But on a whim, I stopped in one of their satellite stores on the way home and there they were, a stack of red boxes of coarse salt. So I grabbed one and went home to start my Kosher dill pickles.
I used what are calledmini concombresin France, which are thin-skinned and relatively small, but亚瑟·施瓦茨（Arthur Schwartz）我遵循的食谱对泡菜说柯比cukes. So if you can track them down, get柯比cucumbers。（除非您有我的运气，否则他们有各种各样的东西，但是…）亚瑟还说要尝试获得相同尺寸的黄瓜，否则他们会以不同的速度腌制和发酵。
我在一个巨型罐子里做了大部分咸菜，仅仅是因为我不想得到三个珍贵的罐装腌制，因为我将它们用于坚果和其他烘焙用品。但是我还尝试了将一些长矛切成薄片，以查看会发生什么，然后看，他们真的很快就腌制了：48小时后，他们已经稀有并准备好了。也很美味。因此，您可以轻松地制作夏季烧烤。（如果您邀请我，我会带泡菜 - 我有很多！）
I don’t know what’s the equivalent of pickling spices here in France. Like pumpkin pie spice, I don’t think it exists. So I used a mixture of coriander, allspice and fennel seeds. And the results? Stupendous. These were great, and very easy pickles to make. And me and my friends have been munching on them all week. All that was missing was a pile of hot corned beef jammed between two spices of corn rye with some mustard and a Dr. Brown’s black cherry soda.
So for anyone who doesn’t think they can make pickles; don’t be worried. You can. Following Arthur’s excellent and very easy recipe, you’ll find making them is truly a no-brainer.
犹太莳萝泡菜
- 4夸脱（少4L）水
- 6tablespoons粗白盐，，，，（犹太人，如果有）
- 18-20柯比cucumbers，，，，擦洗
- 8丁香garlic，，，，不受欢迎和轻轻进行
- 2tablespoonspickling spice，，，，(see links below)
- 6bay leaves
- 1large bunch of dill，，，，preferably going to seed, washed
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In a large pot, bring 1 qt (1l) water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the remaining water.
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通过将它们穿过洗碗机或用沸水填充，然后将其倒出，准备三个1夸脱（升）宽的罐子。
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将黄瓜垂直打包到罐子中，确保它们紧紧填充。当您填充罐子时，将大蒜，香料，月桂叶和莳萝分开。
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用盐水填充罐子，使黄瓜完全覆盖。用芝士塞覆盖罐子，用橡皮筋固定，或用盖子松散。将其存放在一个凉爽的深色地方，持续3天。
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After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.
UPDATE: Some of you have left comments and messages regarding pickle-making. I followed the recipe in the book, and if you have further questions about the recipe I suggest consultingArthur Schwartz‘s book, listed above. I’ve closed off the comments because I can’t add more to the discussion. If you’re looking for troubleshooting or advice about pickle-making, I suggest visiting the first site listed below.
More pickle recipes and resources:
常见的泡菜问题(Troubleshooting advice for pickle-making)
Pickling spice recipe I，，，，andPickling Spice recipe II
Salt and Pickles（Exploratorium）
Cauliflower Refrigerator Pickles（厨房游行）
快速意大利风格的花园泡菜（HEDONIA）
Kimchi-Style Cucumber Pickles（老虎和草莓）
Green Tomato Pickles（Mac＆Cheese评论）
Homemade Pickles and FAQs（选择自己的）
挑剔的蒜味红辣椒(Smitten Kitchen)
Beet-Pickled Turnips(Garlic-Breath)
Pao Tsai（腌蔬菜）（百胜糖）
腌制的布鲁塞尔芽菜（认真吃）
面包，黄油酱菜（Divina Cucina）
Pickled Mangoes（绿色香蕉的气味）
