Pickling with Duris Farms

Ever gotten the itch to pickle?

If so, this is the time of year to do it.  Cucumbers are now at your local market or farm stand, just waiting to be transformed into crunchy, sour and herby pickles.

I have never pickled before.  That is, until last weekend.

I cannot admire friends’ homemade creations any longer.  No more yearning desires to try this at home.  It had to be done.

My curiosity of the homemade pickle drove me to Duris Cucumber Farms in Puyallup, Washington.  This place is an institution in our local community, yet I had never been there.  It’s a crying shame that I have never roamed this straw-floored paradise before.

I was instantly impressed by the organization, selection and well…cuteness of Duris.

I had no recipe and no real idea of what I was doing there or what I needed.  As I nervously placed some fine-looking beets in a bag, I reminded myself to focus and set out to look around.

Duris claims to be your source for EVERYTHING you need to pickle.  And this is no joke.  They have everything you need — from jars, ingredients and a variety of canning supplies.

In fact, they even have their own recipe.

Thank god for this recipe.

As I circled the stand for a fourth time, I finally got the courage to ask a salesgirl for help.  Sensing my desperation, she gave me the recipe for their Cold-Packed Refrigerator Dills.

“For someone new to canning”, she told me.

Yes, yes, I’m new to canning!  That’s me.

She saw right through me.

I was so relieved to see this recipe, with step-by-step, uncomplicated instructions.

She proceeded to tell me that there is a way to pickle without using a canning water bath — by simply adding the ingredients and storing in the fridge for at least a month.

I swear, she was an angel.  It was 100 degrees and my apartment was an inferno.  No heating, cooking — nothing.  Just some prep and assembly.

When she took me around to gather all the ingredients, I had some hard-hitting questions about the reasons for certain parts of the recipe.

If you’re curious, the addition of a grape leaf helps to crisp the pickles.  Nobody likes a smooshy pickle.  Am I right?  Am I right?

Also, the trimming off of the blossom end of the cucumber is necessary “because it won’t work right”.  Okay, so maybe that’s not the best explanation, but I’m not messing with a tried and true method.  The blossom end is usually the lighter colored end, and the end that doesn’t have the stem growing out of it.

It was incredibly fun and I even got my brother, Jeff and my fiance, Casey in on it.  {The best part}


I can’t tell you how they taste because they’ve still got three to four weeks of time to serve in the fridge.  But from what I heard from other customers at the farmstand, they love this recipe and think it tastes even better than the traditional pickling method.

I’ll update mid-September with a taste-test.  So far, so good.

UPDATE:

I just opened my first jar of pickles.  Okay, yeah, I opened them a week early, but I was making a tuna fish sandwich and pickles are a prerequisite with those.  Remember that.  Anyhow, they are incredible.  Super crunchy, great herby flavor that puckers your mouth just so.  They have a little kick from the peppers, but not too much.

What can I say, I’m impressed with myself.  Oh, and Duris’ wonderful recipe.

Duris Cold-Pack Refrigerator Dills

To each (clean and sanitized) quart jar, add in order:

1 grape leaf
1 stalk fresh dill wound in a small circle
3 peeled cloves of garlic
1/8th (sliced) white onion
3 teaspoons of pickling salt
2 teaspoons of mustard seed
15 whole black peppercorns
½ to 1 dried hot red chili pepper
¼ teaspoon of alum
¼ fresh jalapeno pepper, sliced
1 slice of sweet red bell pepper (place on jar wall)
5 medium cucumbers, blossom end removed
2-3 small cucumbers, blossom end removed
½ cup of 5% apple cider vinegar

Fill jar w/tap water to within ½ inch of top
Screw on a new lid
Shake well to dissolve powders
Store in refrigerator
Pickles will be ready to eat and enjoy in 3 -4 weeks
Enhanced flavor is achieved by allowing them to cure in the refrigerator longer.

Duris Cucumber Farm is open from 9 a.m. to 6 p.m. from the end of July through September.  {6012 44th St E Puyallup, WA 98371}

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Author: Adrienne | Categories: Home Cooking + Recipes, Leftovers | Comments: 14

14 Comments

  1. Posted August 24, 2010 at 6:54 AM | Permalink

    Hi Adrienne, the jars look lovely, I would love to try this. I am sure they’ll be delicious in a few weeks. Enjoy them!

  2. Posted August 24, 2010 at 1:35 PM | Permalink

    Great pickling post, I tried pickling for the first time last year and pickled just about any vegetable I got my hands on! Hope to meet you at IFBC this weekend :)

  3. Posted August 24, 2010 at 9:58 PM | Permalink

    They look mighty tasty, too bad we can’t snack on them at IFBC….and your right, nobody likes a smooshy pickle.

  4. Posted August 25, 2010 at 8:28 PM | Permalink

    Nicely done! I just made pickles for the first time too but I got into them just 24 hours later. My mom barely waits 30 minutes when she makes them. I wish I had a place like that to find supplies and product for making pickles, that is so cool.

  5. Lynne of Austin
    Posted August 26, 2010 at 12:01 PM | Permalink

    I CANNOT WAIT TO TRY THIS RECIPE!! Crisp pickles are the greatest things since night baseball!!

  6. mary ernst
    Posted August 26, 2010 at 2:46 PM | Permalink

    I want to try your recipe for dill pickles but I can’t find any grapeleaves, I live in a very small town in Eastern Montana, I found them on line to order but they come in a can or jar. Does your recipe require fresh grape leaves or can they be canned?

  7. El GatoGrandeGordo
    Posted August 27, 2010 at 8:51 PM | Permalink

    Casey’s shirt is awesome!

  8. Posted August 30, 2010 at 2:42 PM | Permalink

    Looks beautiful! Way to go for the gusto! :D

  9. Jason
    Posted September 15, 2010 at 1:42 PM | Permalink

    So for this recipe, you don’t actually have to process the jars in boiling water or in a pressure canner?

  10. Posted September 15, 2010 at 1:53 PM | Permalink

    Jason,
    Nope, you just have to make sure to screw the lids on tight and store them in the refrigerator. Just make sure you leave them in the fridge.

  11. Elma Dee
    Posted August 29, 2013 at 3:44 AM | Permalink

    Now you can watch a demo of their Duris Cold Pack recipe on YouTube. Search Duris Pickles.

    They also sell a kit with everything you need to make 3 quarts. Just add water!

    And last but not least, they sell this recipe already made in qt. jars. They are kept in the cooler, so you have to ask for them.

    They really DO have everything you need for a pickle!

  12. Posted August 30, 2013 at 3:22 AM | Permalink

    Thank you for the wonderful article. I work at the Duris Farm demoing this recipe on Saturday mornings. A customer noticed that my recipe was different from the website. The website says to add 5 whole pepper corns. When, in fact, it should say “15 Whole Pepper Corns” or 1/4 tsp. We have since corrected our website. I don’t know if you can correct it here, but hopefully people will read this and make the change.

  13. Posted August 30, 2013 at 11:03 AM | Permalink

    Deanna, Thank you for the correction! I will correct it here right now! :)

  14. Mary
    Posted October 8, 2013 at 6:05 AM | Permalink

    Finally, the recipe I want to try is yours. I have made sweet old fashioned pickles with success, however the one time I tried dill, they did not work out right. Even tho it is late in the season, here in Walla Walla, WA state, I still have pickling cucs. Tomorrow is the day! Thank you for posting this recipe! If I am ever your way, I will surely stop. I have Aunt Violet;s Fine Plants, and sell food plants at Walla Walla Valley Farmer’s Market in downtown Walla Walla.

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