Oh, and keeping some fresh cut flowers on the table too, after all, flower season is so brief in our backyard.
But I digress. So the other evening, after buying a big back of pickling cucumbers at a farm stand, I decided to turn them into refrigerator pickles, which we all love.
They're so simple to make and don't involve any canning. Plus if you're swimming in dill like we are, it's a great way to use it up.
SPICY REFRIGERATOR PICKLES (adapted from All Recipes)
- 12 3 to 4 inch long pickling cucumbers (whole or cut into slices)
- 2 cups water
- 1 3/4 cups white vinegar
- 1 1/2 cups chopped fresh dill weed
- 1/2 cup white sugar
- 8 cloves garlic, chopped
- 1 1/2 tablespoons coarse salt
- 1 tablespoon pickling spice
- 1 1/2 teaspoons dill seed
- 1/2 teaspoon red pepper flakes, or to taste
Place pickles in jars, layering as you go if using slices, then ladle the liquid over top until filled.
Seal the lids, then wait 10 days for the pickles to take in the flavoring. Eat within a month (but I doubt it will take you that long). Enjoy!
Next up: making and freezing pesto!
Ooh! I might have to try these. I do love pickles! So does Charlie.
ReplyDeleteI'm not big on pickles, but the rest of the family is and I know they'd enjoy these :)
ReplyDeleteWhat a great way to prepare them! I've never heard of it before :)
My hubs has been making these this summer. :) Yum!
ReplyDeleteDH just bought a huge jar of spicy pickles from costco.
ReplyDeleteYours look way better. lol!
Inviting you the Carnival of Home Preserving on my blog today and every Friday. Hope to see you there. Laura Williams’ Musings http://laurawilliamsmusings.blogspot.com
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