Saturday, August 3, 2013
10 Minute Refrigerator Dill Pickles
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.
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.
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.
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?
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!