Wednesday, August 29, 2012

not so pickled Dill Pickles

Pickles are a laborious task.  Unfortunately sterilization of jars and adequate supply of produce make it more difficult to do.
These quick pickles are easy, taste great but will only will last about a month in the refrigerator

12 small cucumbers washed and quartered lengthwise (I have tried these with regular cukes and the results are just as good)
1 cup kosher salt
Handful Fresh dill
6 quart size bottles with tight fitting lids

In large colander cover  cucumbers with salt and set in sink to drain for 20-30 minutes

Meanwhile boil for about 5 minutes
4 cups water
2 cups vinegar
12 cloves garlic
2 Tbs Dill seed
1 Tbs black peppercorns
1 Tbs mustard seed
2 Tbs kosher salt
1 large yellow onion sliced thin

Rinse salt from cucumbers and blot dry
tightly pack in clean jars with a sprig or two of dill per jar

Pour hot liquid into jars making sure to distribute the garlic and spices between jars
Let cool on counter then store in refrigerator

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