Wednesday, April 23, 2014

quick pickles

Have you ever tried making pickles? 

Well I have... lots of times.

And I will tell you that it is a pain in the butt. Plus you have to let them sit forever before you get to eat them. No fun! But I found a recipe for some quick refrigerator pickles that is a-may-zing!

Start by washing your cucumbers. 
We don't want any dirt in those pickle jars!

Next cut your cucumbers into spears. 
You could slice them, but I have found that they are easier to eat when you cut them into spears.

Add your dry ingredients to your canning jars.
The recipe calls for dill seed, but all I had was dill weed the first batch. I got pretty much the same results with both batches. Dill seed is just a little bit messier.

Pack your pickles in the jars. 
Pack as many in there as you can comfortably, they all turn out the same. 

Add your liquid mixture to the canning jars.

24 hours later... Open the pickle jar and enjoy the wonderful pickles!

Quick Refrigerator Pickles

1/2 tsp black peppercorns
dash of red pepper flakes
1 tsp dill seed 
(I used dill weed, but dill seed works a lot better)
1 clove minced garlic
5 lb. of pickling cucumbers

Combine :
3 TBS kosher salt
2 TBS sugar 
1 1/4 cup of distilled white vinegar
2 cups of cold water

Add the dry ingredients to the bottom of the mason jar. Then add the cut cucumbers to the jar. Be sure to pack them in tight, but not too tight. Pour the liquid mixture over the cucumbers. Seal the jars and place in the refrigerator for at least 24 hours. 

Eat and Enjoy

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