Oh Mother Goose, Peter Piper picked a peck of pickled peppers…..

2 Aug

Last year we planted pickling cucumbers so that I could make homemade dill pickles. I was having dreams of shelves full of the pickled beauties chock full off my home-grown dill. Sigh. That was not to be…as all of our cucumber plants DIED!

Maybe it was our water, maybe it was all the rain we had the week they were planted, maybe the pickle gods weren’t smiling upon our pickle crop. Whatever the case, we were determined to have cucumbers for eating and pickles this year! And we did. So since I had a surplus, I decided to make refrigerator pickles. Mmm….

This recipe helps to keep them crisp as canning them tends to make them soggy from cooking. So these will need to stay in the fridge. You can start eating them in about 5-7 days, but they get better and better the longer they sit. You are going to want enough sliced cucumbers to fill a 1 gallon jar. Or get wild and put in a mix of veggies – carrot sticks, fresh green beans, broccoli, cauliflower – anything you’d like to enjoy pickled. Spice it up and throw in a couple of jalapeno. It’s simple and they taste great!

Day 1 photo of fridge pickles.

Refrigerator Dill Pickles

1 Gallon Jar – I used an old OLD pickle jar

enough sliced veggies to fill the jar – I used evenly sliced cucumbers and some fresh garden green beans

For the Brine:

3 1/2 cups white vinegar

2 cups water  (do NOT use more than this)

3-4 sprigs fresh dill with flowers if you have them

4 cloves garlic, peeled

2 tbsp dill seeds (you can skip these and add additional dill sprigs if you like)

3tbsp pickling salt

1tbsp pickling spice

2tsp pickle crisp (optional. this just helps to keep the pickles with a little more crunch)

Fill jar with the chopped veggies. Toss in the garlic cloves. Put the dill sprigs in the jar scattered on the edges of the jar.

Add the pickling salt, pickling spice, dill seeds, and pickle crisp (if using). Pour vinegar over veggie mix and then top with water until the jar is full to just under the threaded rim. You may use all of the water, you may not. It depends on how densely you packed the jar.

Put the jar in your fridge and shake it daily for the next 5 days. You can start eating them on day 5, and over time until they are gone. You usually want to eat them in a year, but they won’t go bad if you don’t. Usually they don’t last in our house for longer than a year.

The brine will get darker as the pickles do their thing, and in turn the pickle skin will get lighter and the flesh more translucent. Enjoy them on a burger, by themselves, or chop them up to make a relish for hot dogs. Any way you eat them they are great!

Happy Pickling!


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