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Monday, June 28, 2010

Quick Pickles

So our garden is blooming and alive and growing and we got our first cucumbers.  So I decided to make some quick pickles once I managed to grab two cucumbers that hadn't been eaten by anyone yet.

Quick Pickle (Refrigerator Pickle) Recipe
2 pickling cucumbers, preferably fresh from the garden
2 tsp. mustard seed
2 tsp. dill
2 tsp. garlic powder
2 tbsp. salt
1 pepper
2 cups white vinegar

Bring vinegar to a boil and dissolve the salt in it.  Meanwhile, cut your cucumbers (I did one jar of spears, one jar of chips.) Arrange cucumbers in 2 mason jars and divide the seasoning between the two jars.  Pour vinegar/salt mixture over the cucumbers to cover.  Seal the jars and mark the date.  Allow the jars to cool. Once cool, refrigerate for 3 weeks before serving.

Note: This is a quick pickle recipe that must be refrigerated. It does not require sterilization of the jars or pressure sealing, so lack of refrigeration could cause you to grow, um, extra seasonings of the unsafe variety.

You can eat these prior to the 3 week mark but they will be extremely tart.  We cracked open a jar after only 3 days and consumed it in one sitting.  But my kids do LOVE sour. 

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