Thursday, July 17, 2014
Easy Peasy Pickles
Anyone remember the pickle episode? All Andy and Barney had to do was give Aunt Bee this easy peasy recipe for refrigerator garlic dills and their troubles would have been over! But NOOOO...
The resulting hilarity was worth it on the sitcom but at home, I much prefer a big success when the cucumbers are ready to pick from our backyard garden. This one is a winner!
EASY PEASY PICKLES
2 pounds Kirby cucumbers
1 cup apple cider vinegar
1 cup water
1-1/2 tablespoons pickling salt (or Kosher salt)
4 garlic cloves, peeled and crushed (2 per jar)
1/4 teaspoon crushed red pepper per jar (1/2 teaspoon total)
1 teaspoon dill seed per jar (2 teaspoons total)
1/8 teaspoon yellow mustard seed per jar (1/4 teaspoons total)
Wash, dry and cut cucumber end so they will fit in the jars. Cut them into spears or coins.
Arrange jars on counter and dole out the spices to each. Pack the cucumber spears firmly into the jars. You don't want to damage the cukes, but you do want them packed tight.
Combine vinegar, water and salt in a medium pot and bring to a boil.Pour the hot brine into the jar, leaving approximately ½ inch head space. Tap jars gently on counter to loosen any trapped air bubbles.
Apply lids and let jars cool to room temperature before you place the jars in the refrigerator. Cool your crunchy munchy dill pickles for 48 hours minimum. They'll keep well in the refrigerator for 4-6 weeks ... if they last that long!