Saturday, August 3, 2013

10 Minute Refrigerator Dill Pickles

Friends. Hi.

It's been a zoo around here. What? You, too?
Well, I have a lot of updates, or at least several.

But we have a VIP guest coming in from out of state for the weekend and there're zucchinis to sweat (that sounds gross) and chocolate souffles to bake, so I'll make this quick.

Somewhere around Monday night, just get ready for photo overload and the like. I have pretty pictures to share.

For now?

More pickles. These are the refrigerator kind, which means you don't have to can them. In fact, they required NO COOKING AT ALL. Just a few spices, some cukes, and 10 minutes of your time. Tops.

My friend Jess brought these to our Monday night Church group a couple weeks ago and I wanted to dive into the jar and swim the brine like it was the Dead Sea.

And that's no exaggeration.

She found the recipe in our local Edible Michiana mag, and as fate would have it, I had already dog-eared the recipe myself! I went with her modifications, because the pickles were perfection. I wouldn't dare mess with 'em. They are dilly and garlicky and not at all sweet.

Take a quart jar and add 1 T salt*, 1.5 T sugar, 1/4 t black peppercorns (heaping), 1/4 t mustard seed (heaping), 1 T chopped garlic (about 4 cloves), 1/2 cup white vinegar, and "fresh dill to taste" (I used one head of dill and a 3" section of the feathery stuff).

Note: If you don't grow your own dill, you can usually find it at a farmer's market or stand this time of year. Or ask a gardener friend. She will probably give you some. :)

*EDIT: I recommend using regular table salt. If using canning salt, cut the amount by up to half. 

Add sliced cucumbers. (This was about 4 pickling cucumbers from my garden, each about 4" long. You could also use the English cucumbers from the store, but not the regular larger kind because the skin would be too tough.) (Again, now is a great time to buy these at a farmer's market for dirt cheap!)

Fill the jar with warm water, screw a lid on, and shake until the sugar and salt have dissolved.

 Stick the jar in the fridge for about 24 hours, but don't beat yourself up if you can't wait that long.

You're probably going to suffer immediate and intense pickle hoarding tendencies and you may be tempted to tell your kids that they wouldn't like them so you can have more for yourself. Again, we're all only human.

Pickles will keep for up to 3 weeks, but empirical evidence shows that they generally only last about 2.2 days, on average.

What do you have planned for the rest of the weekend? What have I missed while I was out?

Vinegarly Yours,

PS - Looking to can some pickles? I've got the best, easiest, most DELISH recipe for Amish dills. You can do it! I know you can!