Thursday, September 9, 2010

Got 10 minutes? Make pickles!

I love Claussen-like crispy fridge pickles.  I found a recipe on-line, that I've modified slightly, that makes perfect pickles.  It takes no time at all to make.

1 litre boiling water
2 Tbsp kosher salt
2 Tbsp sugar
2 Tbsp vinegar
2 cloves chopped garlic
2 tsp mustard seed
fresh dill
8 or so pickling cucumbers, cut into spears

2 sterilized 1-litre mason jars, with sterilized rings and lids

Place a large dill flower in the bottom of each sterilized jar.  Add a tsp of mustard seed and half the garlic.  Pack the jars with cucumber spears.  Put more dill on top and around the cucumbers.

In a large measuring cup, dissolve salt and sugar in the boiling water and vinegar.

Pour the hot brine over the cucumbers, filling the jar to about 1/4 from the top.  Put on lids.  Refrigerate once cool.  The pickles will be perfect in about 1 week, and last about 2 months.

The picture is of the freshly-made pickles.  I'll try to add another one once they're done (assuming I don't eat them all first!).

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