Monday, November 2, 2015

Quick Pickles


We love pickles! This recipe is designed to be ready to eat in a minimum of eight hours, twelve is better! 
These pickles are at their best when eaten within two days of canning. 
Just follow the recipe which is set up for each pint jar. I use seedless English cucumbers in this recipe because the best pickling cucumbers are coming out of season. 

Sterilize your jars and add all your spices! 

1-tablespoon canning salt
1/4-teaspoon black peppercorns 
1/8- teaspoon coriander seed
1/8-teaspoon caraway seed
1/4-teaspoon red chili flake
1-clove garlic
1/4-slice jalapeño 
1-dried red chili 
3-sprigs dill
1/2-teaspoon pickle crisp
3/4-white vinegar

Put all dry ingredients garlic and jalapeño slice in each jar. 

So now all you have to do is thinly slice you cucumber and fill the jars with them. I like to use a vegetable peeler to make stripes down the length of the cubumber. It adds a nice visual appeal, and takes away some of the bitterness that the skin adds. 

Fill your jars 3/4 way with white vinegar and 1/4 with water after you have filled them with slices. Seal and shake until the salt is dissolved. Let sit at room temperature for two hours then refrigerate overnight. Then the next day they are ready eat!  

You can use the same basic recipe for all your picking needs. I made some green beans by boiling the vinegar-water   mixture before adding it to the jar. Just let it refrigerate for at least ten days! 
We have let the pickles go up to weeks, those are our favorite! 


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