Wednesday, May 18, 2011


I will be making these tomorrow, probably during nap time.  This is my first foray into pickled food, so we'll see how it goes.  I will post a more extensive entry with pictures tomorrow, but for the moment I decided to share the recipe I am going to use.  I found it on Cookography and it is for Refrigerator Pickles...

Dill Refrigerator Pickles (From Cookography, 2007)

  • 1 1/2 lbs Kirby cucumbers (sometimes labeled pickling cukes), cut in half lengthwise
  • 2 cups white distilled vinegar
  • 2 cups cold water
  • 4 cloves garlic, sliced
  • 3 tablespoons kosher salt
  • 1 good handful of fresh dill (maybe a cup?)
  • 1 tsp mustard seeds
  • 1/2 tsp chili flakes or a dried red hot pepper (optional)
  • 1 tsp black peppercorns
  1. Place all the seasonings in the bottom of a 2 or 3 quart jar. Add the cucumber halves, stacking as you go. The basic thing to try and arrange them so they don’t float around too much.
  2. Measure out the vinegar, water and salt in a separate container and stir until the salt dissolves.
  3. Pour the liquid into the jar containing the cucumbers. Make sure the liquid covers all of the cucumbers. Mix up another batch if necessary.
  4. Seal the lid tightly and shake for about a minute. Now find a good home for the jar in your ‘fridge
  5. Wait for 6 or 7 days, giving the jar a good shake each day.

No comments: