Dill Pickles with LeRoy and Lewis

[Music] foreign Leroy and this is New School barbecue Leroy and Lewis barbecue is a little blue food truck off South Congress in Austin Texas that cooks locally sourced Barbecue on homemade pits [Music] these are our recipes methods travels and stories this is New School barbecue [Music] foreign [Music] Lewis kitchenware today we are talking about what gives a little bit of color to our plates a little bit of crunch to every bite into much needed acidity to every bite of super fatty beef that we serve that's right folks today we are talking about how we make our house made pickles two start things off we need to get some cucumbers and what we got here is some beautiful little gherkins this is a medium-sized gherkins they are also labeled quite often as pickling cucumbers and these are perfect for making pickles who would have guessed locally sourced fresh every week and uh yeah they come on tasting great so before we start slicing these pickles up I've got a big old container here to which I'm gonna add some garlic got about 50 to 60 cloves of garlic you could crush them but that's a lot of garlic to crush they will do just fine to that one pound of garlic we're also going to throw in some fresh dill this is about two ounces exact ingredients are not really important in this it's more just about adding some lovely flavor if you add too much garlic it's not going to be the end of the world if you had too much Dill I don't think you can add too much Dill so from here on out we're gonna bust out the mandolin also known as the fingertip remover over these are really great for getting really even slices so what we're going to do is pop off both ends we can save those for making relish or something like that but you don't want to have an end in your pickles and then simply enough we're just gonna go to town and as you can see these are some beautiful looking pickles nice and thick not too thin we're going for about eighth of an inch here but you can make them as thick or as thin as you like that's all up to you so now the Long Haul the long job of slicing all of these pickles into pickles the reason I put the garlic and the dill at the bottom is so when we put the brine in all the all the flavors will move upwards as opposed to where they're on top it may be exposed to the air and oxidize a bit so always a good idea to throw them on bottom when you remember [Music] thank you now that we've got all of these pickles cut up it's time to make a brine to a large pot here we are going to add one gallon of white vinegar next we add three gallons of regular old water three to one ratio please water to vinegar and to our water and vinegar mix we're going to add about three cups of kosher salt and that's it for our brine now we're going to take this and we're going to toss it over the heat bring it up to a boil and then we're gonna pour it all over our pickles now that our vinegar brine is up to a bowl we're gonna Simply Good pour it all over the sliced up cucumbers as the brine hits the bottom it's going to help cook and perfume all of the dill and garlic throughout these pickles the heat from the brine is going to soften them up it's also going to preserve the color they're going to stay nice and crunchy and then we're going to pop them in the fridge and once they cool down we've got ourselves some lovely quick pickles these are called quick pickles Quick Picks as opposed to a lacto fermented pickle which can take up to a few weeks and if you got the time and space that's a great way to go about it that's where you just put some cucumbers in some salty water and let the natural enzymes and bacteria from the vegetable themselves kind of work their magic just kind of like dry aging it's a controlled decomposition and it produces some really great flavors but if you're in a hurry or you're in a food truck like we are the quick pickle is a really great way to go about it and there we have it some beautiful pickles and the same process works with jalapenos or any other vegetable you're trying a pickle but I hope you guys uh give this a try making your own quick pickles was super easy and it's a wonderful part of every barbecue plate another little Pro tip is to throw some paper towels on top that way they stay nice and damp and stop the top layer from oxidizing but yeah so from here we're just going to throw a lid on give it a label toss it in the fridge and as soon as it cools down these are ready to serve [Music] thank you foreign [Music]

Channel: LeRoy and Lewis BBQ

Views: 6,604

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Id: Wr46bijXrDQ

Length: 7min 1sec (421 seconds)

Published: Wed Aug 24 2022