This year I have been eating a whole lot of pickles. They are just rather tasty and salty and I can resist them. But I have started wondering why the ones you buy in the store are neon green. So I took of from school on m y birthday and made some pickles from scratch. And then I waited a week to eat them. The verdict: they are delicious and so easy, perfect for a blog entry.
While the cucumbers are soaking heat 3 cups apple cider vinegar and 3 cups water on the stove top, to simmer. Add to this mixture 1/8 cup sugar and 1/4 cup salt. Stir to dissolve and take of heat. Let cool until luke warm.
Add 6 cloves of garlic (chopped), 1 dried red pepper, 3 tsp dried dill, 1 1/2 tsp of pickling spice to a 3 liter jar (or you can divide these among 4 quart jars).
When the cucumbers have sat long enough, place them in the jars. Pour the liquid over them to cover. Now refrigerate for at least one week.
After that week is up, enjoy your long awaited success (I told you they don't last long in my house).
Updated Recipe:
12 pickling cucumbers
3 1/2 cup water
2 1/2 apple cider vinegar
1/8 cup sugar
1/2 cup salt
2 tsp pickling spices
6 large clove garlic
1 large chili pepper
3 tsp dill weed
Update: I doubled the salt and sugar in the most recent batch. It is quite good as well and definitely has a much saltier flavor.
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