Tuesday, August 25, 2015

Fresh Fridge Pickles

I like cucumbers.  My daughter LOVES them.  My husband won't touch them.  My son can't even stand to be in the same room as them.  Very rarely does a food cause such a divide in our house.

We've had a decent amount of cucumbers come our way this summer, and with only two of us eating them, I was definitely tiring of the chopped-on-salad variety and ready for something new.  This easy pickle recipe almost seemed too good to be true.  With so few ingredients, there was certainly no harm in trying.  I absolutely loved them, and so did my neighbors who helped taste test with me. They were so good that I made a second batch.

Note: This recipe uses and yields 2 quart-sized mason jars.  I halved the recipe based on the number of cucumbers I had.

  • 8-10 pickling cucumbers or 5-6 regular cucumbers
  • 6 cloves of garlic, cut in half
  • 2 cups seasoned rice vinegar*
  • large bunch of fresh dill, washed.
  1. Wash and trim ends off cucumbers and cut into ⅛ inch slices.
  2. Put garlic slices in each mason jar and fill halfway up with cucumbers.
  3. Stuff a large handful of dill into jars.
  4. Add the rest of the cucumber and pour 1 cup of seasoned rice vinegar into each jar.
  5. Tightly put the lid on the jar and shake 2-3 times to blend the flavors.
  6. Place in fridge for 1 hour, shake again. The salt in the seasoned rice vinegar with draw out the cucumber juice so the jar will be full of liquid in a few hours. After about 2-3 hours, they taste pretty good, however they are far superior if left overnight.
*Please note: Seasoned Rice vinegar has both salt and sugar in it. If you prefer a more savory taste, use white vinegar instead and add 2 teaspoons of kosher or sea salt to each jar.

We may have eaten a few before this picture was taken...oops.

Difficulty: easy
Time: 10 minutes prep, 3+ hours resting time
Source: http://nancynewcomer.com/2014/09/01/fresh-easy-fridge-pickles/

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