What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

July 16, 2010

Pucker Up! It’s time for Pickles!

Filed under: Appetizers & Dips,Recipes,Sides,Vegan,Vegetarian — Tags: , , , , , — admin @ 10:10 pm

I like pickles.

But not the mushy kind that you find in the middle aisles in the grocery store.

I only like the crunchy refrigerated ones.

And the best pickles are the ones I make myself from my own garden’s pickling cukes.

Like these:

Refrigerator Pickles are very easy to make.

You just need pickling cukes…

Fresh Dill….

Kosher Salt, Peppercorns, Garlic, Vinegar and Water.

First, heat 2 cups water with 1/2 cup Kosher Salt.  Water will start out cloudy but turn clear when salt is completely dissolved.

Pour about 3/4 inch of hot brine into the bottom of each jar.

Add 8-10 whole peppercorns, a few cloves of garlic (peeled and crushed), and a few sprigs of dill leaves and flowers to each jar.

(It’s like a little terrarium in each jar!)

Add a couple ice cubes to each jar to cool solution (you don’t want to cook the cukes!).

Wash, trim off ends and cut cucumbers into spears (or chunks or slices, whichever you prefer).

Pack pickles into jars snugly.  You don’t want them too tight or it will cause the pickles to break apart.  Then, add 2 Tbsp (or more if you like the tartness) vinegar to each jar.

Fill the jar to the top with cold tap water.

Seal each jar, then give it a few shakes to distribute the flavors.

(Somebody needs a manicure.)

Label the jars with the date and leave out at room temperature for a few hours before placing in the refrigerator.

If you can help yourself, wait a couple days before eating the pickles for the flavors to develop.  These will only keep about 2 – 3 weeks in the refrigerator.  That is, presuming you don’t eat them faster than that!

3 Comments

  1. Ahh! I’m dying to make my own pickles!! These looks soooo good!!

    Comment by Karla — July 19, 2010 @ 11:32 am

  2. Karla, I snuck one from the first jar yesterday…it was SO good (nice and garlicky) and I bet they are going to be even better today! I hope you like them!

    Comment by admin — July 19, 2010 @ 12:22 pm

  3. […] On the long drive home to Michigan today, I dreamed of working in my kitchen and contemplated what I’d make for dinner tomorrow.  I know our garden will be overflowing from the days I missed harvesting.  Tomorrow morning, I’m likely to find beans nearly a foot long and gargantuan zucchini and yellow squash waiting for me.  My pepper plants will surely be tilting over from the weight of their sweet and spicy fruits.  I know there will also be basketfuls of cucumbers just begging to be transformed into pickles.  […]

    Pingback by What Life Dishes Out » Blog Archive » There’s No Place Like Home — August 2, 2010 @ 8:58 am

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