Crisp, mildly sweet, and deliciously sour, perfect pickles invigorate and excite the palate. On the following slides, Scott Peacock offers insider tips on making the perfect pickles.
"For best-tasting pickles, use unwaxed pickling cucumbers," says Scott. "Choose only those that are vibrant green, firm, and blemish-free."
"Kosher or pickling salt is the best," says Scott. "Table salt can discolor the pickles and make the brine cloudy."
"The ice crisps the cucumber slices," says Scott. "The heavy plate presses out excess moisture, ensuring firm pickles."
"Make the pickling syrup while the cucumbers are on ice, allowing time for the spices to release their flavor into the liquid," says Scott.
"I like to filter the syrup so there are no spices clinging to pickles," says Scott. To remove the spices, strain syrup through a sieve lined with a double layer of cheesecloth.
"Bring just to boiling, stirring occasionally and taking care to cook the cucumbers as little as possible," says Scott.
Fill sterilized jars with pickles then ladle hot syrup to cover. Use a damp cloth to wipe jar rims before sealing.