Translate

6/25/10

PICKLES!!!!! I love pickles. These are refrigerator Dills.

For years and years we made pickles, 14 Day Pickles.  Crunchy Bread and Butter Pickles and Dills.  They all had certain things in common, it took a bunch of cukes, it took a lot of time, and there was the mess....
I have been looking and trying short cut fresh pickle recipes you do in little batches and this is the first one I have liked.  Here is what you need:

6-7 pickling cucumbers approx. 6"-9" in length
5-6 clean and sterile jars with lids
3-6 cloves fresh garlic depending on your taste
fresh dill or dried dill seed
crushed red pepper flakes
3 C. cool water
6 T. white vinegar
2 1/2-3  T. pickling salt or kosher salt

If you have fresh dill place several sprigs in the bottom of each jar.  If using dill seed place 1/2 t. in the bottom of each jar. Cut the washed cucumbers into spears and fill the jars to half full.  Add more fresh dill sprigs or another 1/2 t. dill seed.  Finnish filling the jars with cucumbers and add fresh minced garlic and a pinch of red pepper flake and a little more dill.  I use a  large pitcher/ measuring cup and mix the cool water, salt and vinegar stirring until the salt is dissolved.  * I made a second pitcher of brine and just refrigerated the unused portion to use in my next batch.   Pour the brine over the pickles until the are submerged leaving 1/4'  head space at the top.  Put the lids on and refrigerate.  Wait at least 2-3 days before eating.  Fresh Dill pickles YUM!!  Note:  These must be kept in the refrigerator and are not for long time storage.

No comments: