Maybe 15 minutes-
tops... That's all it takes to add a
One Pint Jar of Homemade Garlic Dill Pickles to your fridge. My plan is to use every~single~thing I pick off of my little planter garden and as you can imagine, it may produce veggies sporadically. I was shocked to find two very mature cukes hiding in the leaves (
how does that happen when I'm out there looking for them every day???). And my son brought me another from his garden, so I had plenty for a quick jar of sour puckery pickles!
The only thing that may not be a pantry item is the dill seed, but even a small jar will make several pints of pickles. I felt these pickles could use more salt so I bumped it up a bit, I also used kosher instead of pickling salt. This is a good recipe if you just have a few cucumbers to use up, and here's the best part, if they happen to not be your favorite pickles... Well, you've only wasted three little cukes and 15 minutes-that's a gamble I'd be willing to take, but I think you'll like 'em:@)
Garlic Dill Refrigerator Pickles, One Pint Recipe-
adapted from thekitchn.com
2 cloves garlic-
I used one big one and cut it in half
1/4 tsp crushed red pepper flakes
1 tsp dill seed
1/2 tsp black peppercorns
Kirby cukes to fill one pint jar, de-spined, washed, ends cut off, and cut into spears (approx 3 per half)
1/2 C cider vinegar
1/2 C water
1 1/2 tsp kosher salt
- Add garlic and spices to clean jar.
- Squeeze in as may cucumber spears as you can leaving about 1/2" head space at the top of the jar.
- Bring vinegar, water and salt to a simmer. Fill jar to about 1/2" of top with liquid, tap on counter a couple times to release air bubbles. Add more liquid if needed.
- Add a lid, cool on counter and store in the fridge for at least 24 hours.
yeah. still not gonna happen here... :)
ReplyDeleteWe really have to get you into the kitchen, T!
DeleteOne of my friends just gave me two cukes from her garden and they are organic - maybe I will give it a whirl.
ReplyDeleteI am so hungry for salty pickles. I saw a cuc in the garden last week. I bet if I go out there now I will find enough for this recipe. Sounds fresh!
ReplyDeleteYum! Add peppers for me.
ReplyDeleteNice idea to use every little harvest in the kitchen. This recipe sounds great. Thank you for sharing.
ReplyDeleteusing everything in your garden is so smart. Your pickles look fabulous and I can't believe it only took 3 cucumbers.
ReplyDeleteSam.
Hi Lynn, great idea, I'm trying to do the same thing, although it's kind of exhausting.
ReplyDeleteGarlic and dill with cukes sounds like a winner to me, Lynn, and they're so easy, too! Hope you're enjoying your weekend.
ReplyDeleteLynn, What a winning combo between the garlic, dill and and 15 minutes! Happy gardening and cuke hunting to you :)
ReplyDeleteThose look really good. I haven't made pickles in YEARS! I think of doing them sometimes, but then it'll be 90 deg. and 90% humidity and I decide to wait til it's cooler to make them. LOL Plus, I'm getting lazier each year. I guess these don't need processing, so that would be easier.
ReplyDelete15 minutes? That's amazing and think how much a jar costs at the grocery, love it!
ReplyDeleteI can't wait for my cucumber plants to start ripening so I can make refrigerator pickles. I have lots and lots of babies! I know what you mean, they like to play hide and seek :)
ReplyDeleteHey Lynn I saw your pickles at Miz Helen's, so happy to be back blogging, I been away too long and a lot rusty. I new following. come see me.
ReplyDeleteLynn, these are great refrigerator pickles, I love the garlic! Thanks so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back reall soon!
ReplyDeleteMiz Helen
Congratulations!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
Miz Helen