Refrigerator Dill Pickles and more.... With such cute, wee cucumbers at our local farmer's market, and with a bit of leftover dill Memorial Day's potato salad, I was compelled to produce pickles... Refrigerator pickles are ever so much better than heat processed pickles. CRUNCH! That's the big difference, in a word. You'll also appreciate how easy and inexpensive it is to make quarts and quarts. (Scroll down to the bottom for the recipe.) I make as many as we'll need for a couple of months, and a few extra jars to share.
Here's what the ex-basketball star got for his birthday. I wonder if he'll still be willing to help me practice my right hook....
Now on to those little pickles....
Refrigerator Dill Pickles
Estimated cost: $5.00
Notes: The price will vary depending on the cost of your local cucumbers, but it's still going to be lots cheaper than purchasing pickles.
about 10 Kirby cucumbers, sliced
1 onion, thinly sliced
2 cloves garlic, sliced
fresh dill, about 10 sprigs
6 cups water
2 cups vinegar
1/4 cup salt
1 tablespoon sugar
1 tablespoon black pepper
Layer cucumbers, onion, and garlic in clean glass bottles. In a medium saucepan, boil water, vinegar, salt and sugar. Let cool for five minutes. Pour over cucumbers in jars to cover and refrigerate. (If you run out of liquid, just add equal parts water and vinegar.) Cucumbers will be best after one week-but I can never wait that long. Good luck!
Coming Tomorrow: Using your Root Beer Barbecue Sauce on Grilled Chicken-plus a leftover bonus