M(ake) I(t) Y(ourself): Pickles!

Our farm share provides recipes to help you use all your fresh veggies, and the recipe for refrigerator pickles caught my eye.  I’d never pickled anything, but I like the idea of making things myself, it seemed simple, and we had cucumbers, dill, and garlic, so I gave it a try.  We waited four days to try them and whoa- they are TASTY, so flavorful. Tim has been eating them for snacks and I have learned a new fact about my husband: he liked pickles so much as a kid that he would ask for them for Christmas (and get a jar in his stocking).  The refrigerator pickles have his stamp of approval and mine.  Brine some cukes today, have pickles for your weekend BBQ.  Recipe by Jarrett of Stone Soup Farm.

Ingredients: (all ingredients are to taste)

  • About 3 good sized cukes
  • ½ head garlic
  • ½ bunch dill
  • 2 cups water
  • 1 cup white vinegar
  • 3 TBS salt

Cut a couple garlic cloves into slices, and cut your dill a few times.  Make brine, by combining vinegar, water, salt, and sliced garlic and dill.

Slice cucumbers however you want; we did spears, but you can also do halfs, sandwich slices, or hamburger style slices. Pack into a quart container, easiest is a Ball jar, or the kind of plastic containers you get yogurt in. Pour brine solution in until it is full.  Ta-da!

Cover and leave in fridge for 2-4 days before eating, to allow brine to penetrate into the cukes.  The vinegar and salt preserve this somewhat, and these will keep fine in the fridge for 2-3 weeks, possibly more.

Variations:

You can use whole cukes but you have to let them marinate longer.  Also try adding sliced onion, mustard seeds, or ½ cup sugar (and use less vinegar and salt, no dill) to make sweet pickles bread & butter style.

Pickle Prep

Pickle Prep

Pickles in Brine

Pickles in Brine

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