Is it really possible to get a great pickly flavor in a few short hours? Well, sort of.

I’ll admit, I was anxious and looking for instant gratification, so when I stumbled upon a Cooks Illustrated recipe for Double Dill Pickles ready with in the day, I pounced. The recipe (as detailed in my previous entry) calls for gently simmering pre-salted cucumbers with a spice bag packed with fresh and dried dill, dill seeds, pepper corns and garlic, garlic, garlic! The three inch Kriby, or pickling cucumbers turn a dull olive brown when done, but are not unpleasant to look at. After tossing the whole lot in the fridge for several hours, I gave them a taste.

When I opened the refrigerator door, I knew something went well, it smelled like a picnic in there! The pickles had a good dill-garlic flavor, but it was not complex. It succeeded in delivering the concept yet failed to elaborate. Strangely enough, the aftertaste was distinctly sweet, though no sugar was used. This pickle eater likes it spicy, not sweet.

When it comes to picking, I suspect time is the magic ingredient and there is no such thing as immediate gratification with 100% satisfaction. Never fear, I’ve got a 10-day batch humming in the mason jars!