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Unread 02-09-2013, 11:46 AM   #1
Mammoth Mountain
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Default 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
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Unread 02-09-2013, 11:49 AM   #2
dmprantz
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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.

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Unread 02-09-2013, 11:52 AM   #3
bigabyte
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Interesting. I am looking forward to trying these. I too find adding caraway to things helps pair to rye.
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Unread 02-09-2013, 11:55 AM   #4
Mammoth Mountain
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Well they taste kinda like Rye bread that has caraway in it. I use canning salt.
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Unread 02-09-2013, 03:13 PM   #5
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Thanks always like some good pickles. I'll be trying these soon.
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Unread 02-09-2013, 03:27 PM   #6
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This sounds good, definitely worth a try
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