The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Cajun Pickles

July 29th, 2008 · 7 Comments · Posted in Uncategorized

Sometimes you look at a recipe and instantly know something isn’t right.

Take this one for Cajun pickles from a certain book on pickling. At the top of the recipe it says the yield will be four quarts of pickles. But only a few lines lower down it calls for a gallon of water for the brine. A gallon consists of four quarts, right? So if you fill your four quart jars with a gallon of brine, where is there room left for the pickles?

Another issue I have with most pickling recipes is their method of describing quantities for the main ingredient. Often you will see something like, “50 Kirby cucumbers, about the size of your index finger.” Well, what if you don’t have cucumbers exactly that size? What if you have some that are that size, but others that aren’t? What if the only cucumbers you have are the size of your arm? It would make much more sense to give a weight for the cucumbers involved.

Also in this particular recipe there are terms that cry out for definition. For instance, it calls for 1 tablespoon of “Cajun seasoning.” Any idea what that is? I was determined not to buy any new spices for these pickles because I already have a closet full. But I checked at the store. The Paul Prudhomme and Emeril spice blends list identical ingredients: salt, paprika, dried onion and garlic. That’s easy: I have plenty of salt, paprika, garlic salt and onion powder.

The recipe also calls for “Italian seasoning.” Any guesses there? A quick Google search leads to the McCormick blend, which contains marjoram, thyme, rosemary, savory, sage, oregano and basil. Between my spice cabinet and my herb garden I have all of those. But to simplify things, and because these pickles have so many flavors going on already, I paired this down to dried oregano, marjoram and thyme.

Finally, the recipe also includes “pickling spice.” I addressed the issue of “pickling spice” in a previous post. This ingredient covers the waterfront and can pretty much include almost anything you want, from mustard and fennel seed to juniper berries, bay leaf and cinnamon. If you think you may have call to use it in the future, you might purchase a pre-made blend at the store. McCormick makes one. Or, make your own using your personal preferences.

In the end, using a little more than 3 pounds of cucumbers I cut the original Cajun pickle recipe by 75 percent and still had enough brine to cover three quarts of pickles. Go figure.

For 3 pounds cucumbers:

1/4 cup pickling salt (or additive-free sea salt)
2 tablespoons distilled white vinegar
1 quart (4 cups) cold water
1/2 teaspoon paprika
1/2 tsp garlic salt
1/2 teaspoon onion powder
1 teaspoon chili powder (I used passilla pepper)
pinch cayenne pepper
1/8 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 1/2 teaspoon pickling spice
3 cloves garlic, peeled, crushed and minced
3 pounds cucumbers, whole, halved or quartered
3 thin slices red onion
1 small jalapeno pepper, seeded, deveined and cut into thin strips
3 cherry peppers, cut in half, seeded and deveined

Mix the salt, vinegar and water in a non-reactive bowl. Stir until salt is completely dissolved. Add the remaining dry ingredients and mix.

Pack the cucumbers, onion, jalapeno and cherry peppers into three clean quart jars. Pour brine into jars so that cucumbers are completely covered. (If you run out of brine, just top off the jars with a little water, leaving about 1/2 inch headroom.) Screw on lids, tip jars to distribute spices and allow to ferment at room temperature for at least three days, then refrigerate another five days before eating. Alternatively, if you like your pickles more “sour,” allow them to ferment longer before placing them in the refrigerator. They should keep several weeks chilled.

Note: The strongest heat in peppers resides in the seeds and the interior veins. I use a paring knife or a melon baller to remove all of this material before placing the peppers in the pickling jars.

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  • Magic Cochin

    All these pickled cucumbers are amazing Ed!!! Every time you put up a new post it’s a new pickle! My introduction to pickled cucumbers was on a visit to Czechoslovakia (before it became Czech Rep. and Slovakia). Everyone in the whole country seemed to be queuing at barrows on street corners to buy cucumbers to pickle!!!

    Cliff’s just made our Christmas supply of Pickled Walnuts! Mmmmmm! Lovely!


  • Ed Bruske

    Celia, I notice that our local Whole Foods is carrying pickling cucumbers year-round now, so I am not the only one. Our cucumber vines just keep making more cucumbers, seemingly overnight, so I have plenty to experiment with.

    I would love to know how Cliff pickles walnuts. In fact, I’m supposed to give a presentation on pickling at the local historical society in October with the holidays in mind.

  • Janet

    Boy, do I hear you about the recipes! In fact, I’m writing a post right now with some of my pickling/canning “issues.” I’m looking forward to when you open and taste all these buggers!

  • Ed Bruske

    Janet, I will definitely be doing a pickle roundup soon. Stay tuned….

  • Anonymous

    I’m going to be trying this today. Can I leave the seeds in if I want it hotter?
    Thanks for posting this!

  • Anonymous

    Oh my, I tried your recipe two weeks ago. Left them in room temp. for 5 days and then they went into the refridgerator for the remainder of the two weeks. I forgot, but- they turned out great. My husband loved them and I’m glad that I can finally make them for him. (Something his ex was only able to do until now) So- Thank you so much for posting this recipe! Really- makes me feel like a good wife! 🙂
    They are awesome!

  • Ed Bruske

    Alicia, even my daughter loves these pickles. They turned out great, and they are still crisp as ever in the fridge. Glad you like them.