Cucumbers are in full production right now and there's nothing better tasting and easier to take advantage of that bounty than refrigerator pickles.
I used wide mouth Bell quart jars. I quartered the cucumbers lengthways, put them in helter skelter until the jar is more or less filled. 1/3 cup of vinergar, 3 teaspoons of kosher salt, 1 teaspoon of black pepper, 3 cloves of garlic, and 1/4 cup of dill. I put a ripe jalapeno in each one for a little heat and color. After the ingredients are in fill to the top with water. If you don't like super hot pickles, you may want to pull that jalepeno out after a week or so.
Let it rest in the fridge for at least 24 hours. They're good for about 3 weeks, but usually they won't last that long.
For what it's worth, one of the ladies I work with shed a tear saying they were the best pickles she'd ever had... :-)
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