The Irish are not known for their culinary prowess. (More potatoes, anyone? Anyone?) Unfortunately, the selection of foods in grocery stores is limited, and a bit dull. This lack of selection extends to pickles. If you are lucky, you might be able to find some French Cornichons – which are small, pricey gerkins. They come in a tiny jar and are very tasty, but usually 5 or 6€ per jar. Dill pickles or more US-based varieties, such as bread and butter pickles are non-existent.
However, last week I ran across pickling cucumbers at Fallon & Byrne. This is a great shop in Dublin where I have been able to find some unique, hard to source foods/condiments.
And then I found this recipe for refrigerator bread and butter pickles. I love bread and butter pickles, and thankfully, these did not require any scary canning. We actually had most of the spices that the recipe required, except apple cider vinegar, (and I wasn’t going back out, in the rain, to attempt to find apple cider vinegar!) I’m not sure what it says about my cooking hobby if I have, on-hand, most of the spices needed to make pickles.
The end result:
These pickles are incredibly tasty. The brine is a bit more yellow than I would like, probably as a result of me “eyeballing” the amount of turmeric I put in the jar, rather than actually measuring. I’m almost convinced they are better than bread and butter pickles I can find in the US. They are almost as good as the ones we would get from our CSA farmer in Austin. Maybe I should just start my own food business for people looking to escape the mounds and mounds of potatoes.
Hmmm…two masters degrees, and I just blogged about making pickles. This cannot be a good sign.