Loading...

Tuesday, July 29, 2008

Refigerator Pickles

One time, I got a gallon size jar of pickles as a Christmas present. That's how much I love pickles. That love is only for dill pickles, can't stand the sweet kind. With all of the cucumbers we have, the thought crossed my mind to try and make my own pickles!

I've had homemade pickles before. My mom and grandma used to can them. They were not good. At all. I was pretty young, so I'm not sure what made them so terrible, but I just knew I didn't like homemade pickles. So, I wondered if I could make pickles that tasted like the deli pickles you get - you know, the best kind of pickle ever? I've been known to choose something on a menu for the sole reason that it comes with a pickle on the side. Oh, and if you don't want your pickle...I'll take it.

Turns out, deli style pickles aren't made the normal pickle canning way. It's even easier! There is no heating involved. I literally made these pickles in 10 minutes. But then, the hardest part is waiting 2 entire days to eat them!!

Our cucumbers from the garden are all over a foot long. Our jars are only quart size. I asked Aaron if he thought we could find a big enough jar that I could put all of our whole, 12-15 inch cucumbers in a jar and pickle that! He kind of ignored me, and so I decided I'm making pickle spears for my first try. The only thing that is unclear about this recipe is that it doesn't say how much dill to use! I bought some fresh dill and put 2-3 sprigs in the bottom of each jar, filled 1/2 way and did 2-3 more.
So, you're dying to know if these pickles were as awesome as they sound, right? Well, let me just say - yes, they are. I was all ready to spit it out just in case they were nasty...but instead I ate like 5 of them. I'm already planning to pack them for lunch tomorrow...with like a gallon of water to wash some of that sodium out.
I am definitely making these again as soon as I get more vinegar. I don't have a clue how long these last in the refrigerator, but it doesn't matter. They'll be gone by the weekend. On my next batch, I am going to cut the garlic in half. It was a little overpowering, especially if I am going to eat them at work - stay away from my office!

Ingredients:
3 cloves garlic, minced
fresh dill
cucumbers

Brine:
3 cups water
6 TBSP white vinegar
3 TBSP Kosher salt

Directions:
Put some of the fresh dill in the bottom of each jar. Pack 1/2 full with cucumbers. Lay more fresh dill on top and finish filling the jar with cucumbers. Put minced garlic on top, pour brine into jar until it's full. Put the lid on, and leave them in the refrigerator for 2 days before using.
Here are my pickles, posing with tomatoes and a hot banana and serrano pepper.

7 comments:

Joelen said...

I'm always impressed with folks who have some canning skills! Looks great... Vlasic has nothing on you :)

~Amber~ said...

I just got some cute little pickeling cucumbers at the flea market today (10 for $2, what a steal!). I plan on making these very soon.

madebymel said...

I recently made these and they were delicious!

sweetteaintexas said...

I just made mine & put them inthe fridge. I can't wait to try them!!! Thanks so much for the inspiration.

Chef Dennis said...

thanks for sharing a great pickling recipe, I always wanted to make pickles, didn't know it was that easy!

Carrie said...

I made these and my family loved them!

Steve said...

Your pickle recipe is in the fridge now. The brine tasted right, and I think its great to have a recipe that is simple and effective. So many pickle recipes online have added all sorts of unnecessary things to the mix.

Post a Comment

 
Blog Template by Delicious Design Studio