Weinstein's Brinesteins: Mike's Pickle Odyssey

Welcome back to the zesty corner of "Mike's Favorite Things," where today, we're taking a detour to explore a culinary adventure—my journey into the art of pickle-making.

Most of you have seen my schpiel. Between closing deals and strategizing sales, I've been mastering the craft of pickling, much to the delight (and sometimes dismay) of my family. 

The Pickle Divide
Now, before we get into the brine of it all, let's address the dill in the room: My wife and sons are on a different pickle page than I am. They yearn for the sour embrace of a full sour pickle, while my palate dances to the tune of the "New Dill" and "Half Sour" pickles reminiscent of a Jewish deli. But fear not, for I am on a quest to bridge this pickle preference divide. Until then, let's relish (pun intended) the recipe that's been tickling my taste buds and perhaps yours too. If you let these pickles marinate they will become full sour...so fear not.

Mike's (Not So Secret Anymore) Pickle Recipe
Inspired by various internet finds and flavored by my penchant for a garlic-packed crunch, this recipe is for those who dare to walk the garlic-dill path less traveled. Here's what you'll need for two quarts of these crunchy delights:

Ingredients:

• 2 lbs Kirby Cucumbers: (about 10) You can get them at a farmer's market (my preference), or a high end grocery store like Wegmans or Whole Foods (National), Westborn, Papa Joes or Nino's (Detroit) is a good place to find them
• Mason Jars (I'm working with 2-Quart jars here)
• 8 Cups of Water
• 1/3 Cup of Kosher Salt.  You can also use pickling salt  (1 teaspoon of pickling salt is equal to 1 1/4 teaspoons of kosher salt, so adjust accordingly)
• 6-8 cloves of Garlic (the more, the merrier for garlic lovers)
• 2 tbsp Pickling Spice (mix your own with mustard seed, red chili flakes, coriander seed, ginger root, and whole allspice)
• 6-8 Sprigs of FRESH Dill
• Jalapeno or Habanero Pepper SLICED (for those who like it hot)

Pickling Spice Mixture:

• 2 parts Mustard Seed
• 1 Part Red Chili Flakes
• 2 Parts Coriander Seed
• 1 Part Ginger Root
• 2 Parts Whole Allspice
• Mix up and put in a mason jar for today and future use.​

Instructions:

1. Prep Work: Wash your cucumbers in cold water, and be sure to slice off the ends to avoid any bitterness.
2. Jar Preparation: After thoroughly washing your jars, layer the bottom with crushed garlic, dill, and your pickling spice mix. The amount of garlic is up to you—I say, the more the tastier.
3. Cucumber Tetris: Pack your cucumbers into the jars. Get creative with spears and coins to maximize space.
4. Brine Time: Dissolve the kosher salt in water in a separate container (hot water helps) and fill the jars to the brim.
5. Patience Is a Virtue: Seal the jars, mark them with the date, and refrigerate.

The Waiting Game

My advice is to make a bunch of jars and taste them as the weeks go by.  you will figure out which ones you like best. I recommend hiding them in your basement fridge to resist temptation. And trust me, the wait is worth it.

1. 1 week...1/4 sour
2. 2 weeks ... half sour
3. 3 weeks ... 3/4 sour
4. 5-6 weeks ....full sour
5. 6 months .... the pickles will be mushy...and really sour

Final Thoughts

While my household may still be divided on the perfect pickle spectrum, my pickle-making escapade has brought joy, laughter, and a whole lot of garlic into our lives. Whether you're a pickle aficionado or a curious newcomer, I invite you to try this recipe and share your results. 

---