It feels good to see the seasons change.
You have so many options for creating at this time of year. Halloween, Thanksgiving, Hanukkah, and Christmas.
Enjoy these pickles all year round.....
Easy Refrigerator Dill Pickles
Ingredients
10-12 pickling cucumbers
4 cups water
2 1/2 cups white vinegar
2 tablespoons kosher salt (or more to taste)
1 teaspoon sugar
big bunch of fresh dill is best, but you can use dried
1 head of garlic skins removed, cloves smashed (less if its a strong garlic)
10 peppercorn kernels
Instructions
Slice cucumbers into 1/4 inch slices or spears. Set aside
To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
Add cucumbers to jars. Do not pack them super tight
as you'll want room for the brine. Add the fresh
dill, smashed garlic, and peppercorns to the jars.
Finish by adding enough brine to cover the
cucumbers. Seal with an airtight lid and store in the
refrigerator for at least one week. Pickles should be
good for at least 4-6 weeks after that. This recipe
made enough for one pint and two quart jars. I often
use the mini mason jars as gifts.
as you'll want room for the brine. Add the fresh
dill, smashed garlic, and peppercorns to the jars.
Finish by adding enough brine to cover the
cucumbers. Seal with an airtight lid and store in the
refrigerator for at least one week. Pickles should be
good for at least 4-6 weeks after that. This recipe
made enough for one pint and two quart jars. I often
use the mini mason jars as gifts.
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