Grandma used to can and Mom did also, to a lesser degree ~ they
were stocking their farm cellars for winter.
Grandma’s cellar was filled with shelf after shelf of beautifully
colored Mason jars filled with all sorts of fruits and veggies. Mom even canned beef from our own cattle
after they were slaughtered, which to me was excellent; especially around
Thanksgiving and Christmas when she made Mincemeat Pie.
I just never got into canning and it’s still a mystery to
me. I always figured I would poison
people if I tried it so I have no interest in canning anything. Then,
when I came across recipes for pickles that require no canning, I knew they were
meant for me. There are countless
recipes for refrigerator pickles with some heating the brine, some with more
salt, more sugar, more garlic and more dill weed than this recipe
contains. So you can customize this
recipe to your liking.
These 2 jars won’t get us through the winter, but they’re
perfect to enjoy right now. They’re
crisp and crunchy with just the right tang.
I cut the cucumbers, make the spicy brine to pour over them, refrigerate
and wait. They do get better; tangier as
they age. This is almost as easy as
going to the grocery store and picking up a jar off the shelf!
Garlic Dill Pickles
Ingredients:
20 small pickling cucumbers
2 quarts cold water
½ cup cider vinegar
1 tablespoon pickling spices
1 teaspoon fennel seeds
1 teaspoon sugar
1/3 cup kosher salt (do not use iodized salt)
4 garlic cloves, divided and lightly smashed
2 sprigs fresh dill heads, divided
Method:
Wash 2 quart mason jars.
Wash cucumbers without scrubbing them.
Trim 1/8-inch from the blossom end of each cucumber and slice
into halves or quarters, whatever size you want them to be.
In each quart jar, layer 1 dill sprig, 2 garlic cloves and half
of the sliced cucumbers.
In a large bowl, stir together the remaining ingredients until
the salt and sugar are dissolved.
Pour half the brine over the cucumbers in each quart jar,
making sure the cucumbers are submerged.
Place the lid on the jars and screw on the rings until tight.
Place jars in the refrigerator and allow to set for 2 days
before tasting.
Crunchy delicious!
Be sure to visit my
friend, Linda’s blog @My Kind of Cooking for great tips and recipes.
7 comments:
Pam what nice pickles look delicious! have a nice Monday, gloria
Yes, yes, yes. Homemade dills like this are a great thing. I make mine in a crock and leave them whole, but no matter. We love them and devour them almost immediately.
I wish I had paid more attention when my mother was doing all that canning but I didn't. So these pickles would be perfect for me!
Pam, We just love a good crunchy pickle...and garlic is a good thing! We're pickling our first crop of pepperoncini's right now, then maybe a real pickle will follow. Take Care, Big Daddy Dave
They sure look crunchy good; I loe that your recipe makes only 2 jars; perfect homemade taste.
Rita
Pam, I never thought I liked pickles until a year ago. One of those irrational childhood dislikes that carried over to adulthood. What a silly woman I'd been! Thank you for sharing another delicious recipe, my friend. I hope you are having a bountiful Sunday--good food, good company. Much love from Austin and many blessings!
Homemda are the best. Great Pam!
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