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)
Ingredients:
- 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
Directions:
- 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.
- Measure out the vinegar, water and salt in a separate container and stir until the salt dissolves.
- Pour the liquid into the jar containing the cucumbers. Make sure the liquid covers all of the cucumbers. Mix up another batch if necessary.
- Seal the lid tightly and shake for about a minute. Now find a good home for the jar in your ‘fridge
- Wait for 6 or 7 days, giving the jar a good shake each day.
No comments:
Post a Comment