I've been making...and we've been eating...these pickles like crazy around here. I've made about 18 pints so far! They are crunchy, easy to make and very addictive. They are also very salty, which is the way we like them, but I think you could reduce the salt and still have good results.
I found the recipe on the Annie's Eats blog, but I'm posting it again here because of a couple of variations I've made. I've read they will last for about three weeks in the refrigerator, but as quickly as we're going through them, I doubt I'll be able to test that theory.
Also, if you can find them, try these white plastic caps for your canning jars. They are great to use any time you don't need the seal to be airtight...when making these pickles for example, or for storing leftovers or homemade salad dressings. I have heard you can get them at Wal-Mart, but I've never seen them there. I have better luck finding them at hardware stores that also sell housewares, such as True Value or ACE, or online.
Refrigerator Dill Pickles
3 cups water
6 tablespoons vinegar (we prefer cider vinegar over the white vinegar in the original recipe)
3 tablespoons kosher salt (I used canning salt; religious standards aside, they are interchangeable)
Cucumbers, cut into spears (I cut some spears, some slices, some chunks)
Fresh dill sprigs (I found this great dill paste in the produce section and used it)
Dried red pepper flakes (optional)
Combine water, vinegar and salt; stir until salt is completely dissolved.
Cut cucumbers as desired. I cut some into spears, but also cut some into slices for sandwiches, and some into chunks.
Place about 1/4 teaspoon of minced garlic and a dill sprig (or about 1/4 t. of dill paste) in the bottom of a pint jar. Fill jar half full of cucumber pieces. Add another 1/4 teaspoon of garlic, another dill sprig and fill the rest of the way with cucumber pieces. Pour brine into the jar, making sure all cucumber pieces are covered. Cap and refrigerate for two days before eating.
That's it! Just repeat with as many cucumbers as you have, making more brine as needed. For variety, adjust the amount of garlic and dill to your taste, try different kinds of vinegars or add red pepper flakes to some of the jars for spicy pickles.
Monday, July 20, 2009
Posted by Annie Jones at 7:27 AM