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Mammoth Mountain 02-09-2013 11:46 AM

Rye Pickles for Pastrami and Brisket
My wife asked me to come up with a pickle to go with Brisket and Pastrami sandwiches. She didn't care for dill or sweet . So I played around for awhile and came up with this recipe. I can't seem to make enough for her, the jar seems to be empty all the time. These are a easy Refrigerator Pickle.

Rye Pickles

Place in a quart Jar:

2 TBS Peppercorns
1 1/2 TBS Caraway Seeds
1 Tsp Celery Seeds
1 TBS Canning Salt or Kosher Salt
4 Cloves of smashed Garlic
1/4 of med. Sweet Onion sliced

Slice 2 English Cucumbers 1/8 thick at a 45 degree angle for chips . Fill jar complete to about 1/2 from top with Cider Vinegar. Place lid tightly on jar and shake. Do this several time until salt is dissolved and spices and spread in jar. Place in refrigerator , ready in 5 to 7 days

dmprantz 02-09-2013 11:49 AM

Sounds great, but me being me, I have a few questions/comments:

Why do you call them rye pickles? There's no rye in them. Is it the caroway?

You say to use canning/pickling salt or kosher salt...which one do you use, because they are not equivalent volume for volume. Need to check on weight, but I think for Morton's products it's a 4:5 ratio.


bigabyte 02-09-2013 11:52 AM

Interesting. I am looking forward to trying these. I too find adding caraway to things helps pair to rye.

Mammoth Mountain 02-09-2013 11:55 AM

Well they taste kinda like Rye bread that has caraway in it. I use canning salt.

Bludawg 02-09-2013 03:13 PM

Thanks always like some good pickles. I'll be trying these soon.

landarc 02-09-2013 03:27 PM

This sounds good, definitely worth a try

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