Refrigerator Pickles
Recipe from Ted Allen at Food Network Magazine
Recipe from Ted Allen at Food Network Magazine
Found on Our Best Bites
10 cloves garlic, peeled (and lightly smashed, if desired)
2 cups white vinegar
2 tablespoons kosher salt
several sprigs fresh dill (She ended up using about a loose cup, unchopped, stems attached)
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon black or pink peppercorns (or a mixture of both)
Desired vegetables (She used all cucumbers, but you could also pickle young spring carrots, scallions, green beans, asparagus, cauliflower, hot chilies, etc.)
2 cups white vinegar
2 tablespoons kosher salt
several sprigs fresh dill (She ended up using about a loose cup, unchopped, stems attached)
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon black or pink peppercorns (or a mixture of both)
Desired vegetables (She used all cucumbers, but you could also pickle young spring carrots, scallions, green beans, asparagus, cauliflower, hot chilies, etc.)
In a medium saucepan, bring 4 cups water to a boil, reduce heat to a simmer, and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from heat.
Evenly divide the dill among 2 1-quart canning jars. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Pack each jar with desired vegetables (She ended up using about a pound of cucumbers, but it will really vary depending on what veggies you use) until each jar is tightly stuffed.
Bring the brine back to a boil and pour it over the veggies to cover completely. Allow to cool, then place the lids on the jars and refrigerate. You can eat them in a few hours, but they’ll be better and more pickle-y in a few days.
Keep these in the fridge for up to 3 months.
yes, yes, and yes.
ReplyDeleteYum, yum, yum, yum!! I have been wanting to make my own pickles. I seriously can't wait to try this. I think I might like carrots too. Thanks for sharing.
ReplyDeleteMmmm I love pickles!
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