I love the idea of canning. Saving the bounty of summer for the cold, winter months to relive the flavors of warmer days. To this point, all I’ve canned is jams and jellies. It’s not that I’m afraid of the process. Not at all. Unfortunately, it’s more a matter of time that seems to be the hurdle. I’m not giving up on the idea of shelves stacked with beautiful tomato sauce, preserved fruits and salsas. It just may take me a few more summers to get there. For now, I’m content with jars of raspberry jam and some quick refrigerator pickles.
My husband is a fan of pickles, so I’ve always wanted to be able to make them at home. After reading many long, involved pickling recipes over the last few summers, I stumbled upon this one just a month ago. With minimal ingredients you can mix these up in an afternoon and be enjoying their vinegar-y crunch the next day. I’ve been doubling the recipe to get two quarts.
yields 1 quart
from Everyday Food
1 pound of Kirby cucumbers (about 2 large cucumbers)
2 tablespoons coarse salt
1 cup water
1 cup white vinegar
2 teaspoons salt
1 tablespoon pickling spice
1 tablespoons sugar
1 clove garlic
few sprigs of dill
Toss cucumbers in 2 tablespoons of coarse salt. Chill for 1 hour. Rinse and drain.
Combine 1 cup each of water and white vinegar, 1 tablespoon pickling spice, 2 teaspoons salt and sugar. Stir to dissolve. Add cucumbers and chill in a quart container overnight. Refrigerated they’ll last up to a month.
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