I think everyone loves a good pickle (well maybe not those wretched Bread and Butter pickles, but a tasty dill is always a crowd-pleaser). Whenever I order a sandwich and see a delicious crunchy pickle on the side, I have to think….which do I eat first the sandwich or the pickle? Well, needless to say the pickle usually wins. I more-often-than-not end up with a plethora of cucumbers from the garden and try to make a ton of fresh pickles. Fresh pickles are brilliant - tangy, salty, and crunchy, how could they possibly get any better?
Refrigerator Dill Pickles
Cucumbers
Fresh Dill
Jalapeno Peppers
Refrigerator Dill Pickles
Cucumbers
Fresh Dill
Jalapeno Peppers
Sweet Onions
Garlic
Black Mustard Seed
Whole Pepper Corns
Whole Allspice
Bay Leaves
Apple Cider Vinegar
Water
Kosher Salt
Sanitize the containers you are going to use in the dishwasher, or in the sink with hot water and bleach. Cut the cucumbers into spears. Next, add a handful of dill, sliced jalapeno pepper, sliced onions and garlic, a tablespoon of mustard seed, a liberal dash of pepper, an allspice or two, a few bay leaves, and enough cucumbers to fill the jar. To make the brine bring to boil one part vinegar, one part water and ¼ cup salt per 2 quarts of liquid and boil for 2 minutes. Pour hot brine over cucumbers to cover and place lid on container. Let sit on counter for 2 days, then store in refrigerator for several months. Pickles are best if left for a few days before serving. You can also pickle any other vegetables, such as asparagus, green beans, carrots, or celery the same way.
Black Mustard Seed
Whole Pepper Corns
Whole Allspice
Bay Leaves
Apple Cider Vinegar
Water
Kosher Salt
Sanitize the containers you are going to use in the dishwasher, or in the sink with hot water and bleach. Cut the cucumbers into spears. Next, add a handful of dill, sliced jalapeno pepper, sliced onions and garlic, a tablespoon of mustard seed, a liberal dash of pepper, an allspice or two, a few bay leaves, and enough cucumbers to fill the jar. To make the brine bring to boil one part vinegar, one part water and ¼ cup salt per 2 quarts of liquid and boil for 2 minutes. Pour hot brine over cucumbers to cover and place lid on container. Let sit on counter for 2 days, then store in refrigerator for several months. Pickles are best if left for a few days before serving. You can also pickle any other vegetables, such as asparagus, green beans, carrots, or celery the same way.
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