When you want a crisp, homemade, juicy pickle without all the canning apparatus, then here is an easy recipe. I scaled it down to 1/2 gallon so simply double it should you like to make a gallons worth and so forth.
First, you make your brine. Simply boil together 1 quart of water with 1/4 cup of kosher or sea salt.
"The term pickle is derived from the Dutch word pekel, meaning brine."
~ Wikipedia
While you are waiting for the brine to boil, add to your one half gallon jar, 1 tablespoon of pickling spices.
Next add a few garlic cloves (at least two or more).
Now, add 1/4 cup of cider vinegar.
Next, add a few fresh sprigs of dill. If you don't have any fresh, just add 1 tbsp. of dried.
Lastly, stuff your washed cucumbers into the jar.
Add enough boiled brine to the jar to cover all your pickles (leaving about an inch from the top of rim).
Cap your contents and let sit on your sink for two days.
Now, refrigerate and eat! :)
Slice them in fours and place pickles on your dish, right next to those summer sandwiches. Delicious!
On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar."
~ Thomas Jefferson
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