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Dill Pickles

15 Jul

I took a trip up to Appleton to see how their farmer’s market was.  It’s AMAZING!  I would have taken pictures of all the awesome that was in my bag, but I didn’t get home until late.  Anyways, part of my loot was some pickling cucumbers and red spring onions. They were $3 for a nice bunch. I figured I’d chop them up and eat them with my lunch if I didn’t have all my canning supplies.

The lady who sold me the cucumbers told me not to worry if I didn’t have all my canning supplies, that I could make dill pickles that would last in the refrigerator for about a month without “all that canning fuss.”  Sold!

Seriously, everything you need for this recipe is pictured above.  Pickling cucumbers, onion (I used the red spring onions from the market), garlic and dill seed.  The vender lady made it very clear to used dill seed NOT dill weed.  You can pick up dill seed at Pick N Save if you are in Wisconsin.  You will also need some vinegar, kosher salt, water (to make the brine) and clean jars with clean lids.  That’s it.

I used a 1 part vinegar/1 part water method.  For about 5-6 cumbers use 1 c vinegar/1 c water and 2 tablespoons of salt.  Brink the mixture to a boil and let cool to room temp.

In the mean time slice your cucumbers.  For the most part I did spears.  Then I remembered I had a fancy pants cutting tool so I made some hamburger dill cuts as well.

Again, for 5-6 cucumbers 2 spring onions (white/red parts only.  The green parts tend to get soggy and that’s just gross), 2 cloves of garlic (chopped, whole..whatever you want) and 2 tablespoons of dill seed.  More or less depending on your taste.

Put the dill seed, garlic and onion on the bottom of a clean jar.  Add your cucumber slices.  Pack them in the jar nicely, but not to the point where you are forcing them into the jar.

Fill jar with cooled brine.  Leave about 1/2-1/4 inch space at the top. Put lid on tightly and give the jar a little shake to distribute the dill seed.  You should have something that looks like this:

Put in the refrigerator for at least 24 hours before enjoying them. I’m pretty excited to put the hamburger cut pickles on my burgers this week.

Note:  These are not canned in a water bath.  They cannot be stored unrefrigerated.  They will last about a month refrigerated, but please do not leave them on the counter over night.

 

 

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Posted by on July 15, 2012 in Uncategorized

 

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