09 February 2012

Nothing says spring like canning jars and PICKLES!

I've got the itch to get going with fresh, spring veggies! AND, nothing makes me happier than some yummy crunchy pickles so full of dilly, garlicky CRUNCH! Since I was at it and had gotten some great green beans in last week's delivery from Milk and Honey Organics, I might as well try some Pickled Beans too (more to come on those -- after I taste them!).



Over the past few years, I've adapted my favorite recipe to come up with these Spicy Garlic Refrigerator Pickles.

  • 15 to 20 small pickling cucumbers - sliced in half, lengthwise
  • 4 cups water
  • 3-3/4  cups white vinegar
  • 1 cup chopped fresh dill weed
  • 1/2 cup white sugar
  • 1 large head of garlic, chopped
  • 3 tablespoons coarse salt
  • 3 tablespoon pickling spice
  • 1 1/2 teaspoons dill seed (although I never seem to have this on hand!)
  • 1 red pepper flakes
  • 8 sprigs fresh dill

  • In large bowl or pot combine: water, vinegar, chopped dill, sugar, garlic, salt, pickling spices, dill seed and red pepper flakes. Stir to combine. Salt and sugar won't be all dissolved.

Add cucumbers.

Cover and let sit at room temperature about 2 hours.

In each of the 4 large canning jars, place 2 springs of dill. Place cucumbers in jars and filling each jar with the vinegar/pickling liquid.

Refrigerate jars. Pickles are ready in about 10 to 14 days and can be stored for a month.


No comments:

Post a Comment