Craving Those Subway Pickles? Achieve Sandwich Nirvana at Home!
Let's face it, the allure of Subway isn't just the questionable meat-to-bread ratio (though that's a whole other hilarious story). It's the crunch, the tang, the perfect pickle that elevates your sub from "meh" to "masterpiece." But who says you need a questionable footlong journey to experience that pickle paradise? Today, we're taking a deep dive (pun intended) into the world of DIY Subway-style pickles.
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| How To Make Subway Pickles |
Gherkin Glory: Choosing Your Pickle Weapon
Not all cucumbers are created equal, my friend. For this mission, we need the sturdy, valiant warriors known as pickling cucumbers, sometimes called kirbys. These guys hold their shape beautifully in the brine, unlike their flimsy English cousins who will turn to mush faster than you can say "eat fresh."
Spice Up Your Life (But Not Too Much)
The beauty of homemade pickles is the customization. Subway's pickles boast a delightful garlicky, dilly, slightly sweet and tangy flavor profile. To achieve this symphony in a jar, you'll need some pickling essentials:
QuickTip: Look for repeated words — they signal importance.
- Vinegar: White vinegar is the base, but feel free to experiment with apple cider vinegar for a touch of sweetness.
- Water: Because, well, dilution is the key to pickling perfection (and not burning your taste buds off).
- Pickling salt: Don't use regular table salt; the coarse flakes of pickling salt dissolve evenly and prevent cloudiness.
- Garlic: The silent hero, adding a subtle depth of flavor.
- Dill: Fresh dill fronds or dill seeds, your call. Fresh adds a vibrant touch, while seeds offer a more mellow dilly-ness.
- Black peppercorns: A touch of peppery heat for a well-rounded flavor.
- Optional All-Stars: Want to kick it up a notch? Throw in some red pepper flakes for a spicy surprise, or mustard seeds for a touch of earthy pungency.
The Brining Ritual: A Pickle Spa Day
Now comes the fun part: creating the magical pickling potion. Here's a basic recipe that you can adjust to your taste:
- Ingredients:
- 2 cups water
- 2 cups white vinegar (or 1 cup each white and apple cider)
- 1/4 cup pickling salt
- 4 cloves garlic, smashed
- 1 tbsp dill seeds (or a few sprigs fresh dill)
- 1 tsp black peppercorns
- (Optional) 1/2 tsp red pepper flakes or 1 tsp mustard seeds
- Instructions:
- In a saucepan, combine all the pickling ingredients and bring to a simmer until the salt dissolves.
- While the brine chills (it should be cool, not hot), slice your cucumbers thinly. Pack them into sterilized jars.
- Pour the cooled brine over the cucumbers, making sure everything is submerged.
- Seal the jars tightly and banish them to the fridge for at least 3 days (though a week is ideal for maximum pickle power).
Patience is a pickle-making virtue! The longer they brine, the tangier and more flavorful your pickles will become.
Tip: Write down what you learned.
Frequently Asked Pickley Questions:
How to make the pickles extra crispy? Use ice water to shock the cucumbers after slicing for 10 minutes. This tightens their cells and gives them a delightful snap.
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How to store my homemade pickles? Once opened, keep your pickles submerged in the brine in the refrigerator for up to a month.
QuickTip: Don’t ignore the small print.
How to tell if my pickles have gone bad? If the brine becomes cloudy or smells off, discard the pickles. Mold is a big no-no too!
How to use my homemade pickles beyond sandwiches? Oh, the possibilities are endless! Pickle pizza, potato salad, deviled eggs – get creative and unleash your inner pickle champion!
Reminder: Revisit older posts — they stay useful.
How to resist the urge to eat all the pickles in one sitting? We can't help you there. That's a battle you're on your own with, my friend.
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