I think everyone loves a good pickle, at least I know I do. Whenever I order a sandwich and see a delicious crunchy pickle on the side, I have to think….which do I eat first the sandwich or the pickle? Well, needless to say the pickle usually wins. I have a plethora of cucumbers from the garden and decided to make a ton of fresh pickles instead of giving the cucumbers out to friends, and I am so glad that I did, I just tasted the first pickles out of the batch and they are simply amazing…tangy, salty, and crunchy, how could they possibly get any better?
Refrigerator Dill Pickles
Cucumbers
Fresh Dill
Jalapeno Peppers
Grape Leaves
Black Mustard Seed
Whole Pepper Corns
Whole Allspice
Bay Leaves
Apple Cider Vinegar
Water
Kosher Salt
Sanitize the containers you are going to use in the dishwasher, or in the sink with water and bleach. Cut the cucumbers into spears. Next, add a handful of dill, jalapeno pepper, grape leaf, tablespoon mustard seed, pepper, allspice, and a few bay leaves, and enough cucumbers to fill the jar. To make the brine bring to boil one part vinegar, one part water and ¼ cup salt per 2 quarts of liquid and boil for 2 minutes. Pour hot brine over cucumbers to cover and place lid on container. Let sit on counter for 2 days, then store in refrigerator for several months. Pickles are best if left for a few days before serving. You can also pickle any other vegetables, such as green beans, carrots, or celery the same way. I also added some onion and garlic to my pickles to add an extra bit of zing.
Refrigerator Dill Pickles
Cucumbers
Fresh Dill
Jalapeno Peppers
Grape Leaves
Black Mustard Seed
Whole Pepper Corns
Whole Allspice
Bay Leaves
Apple Cider Vinegar
Water
Kosher Salt
Sanitize the containers you are going to use in the dishwasher, or in the sink with water and bleach. Cut the cucumbers into spears. Next, add a handful of dill, jalapeno pepper, grape leaf, tablespoon mustard seed, pepper, allspice, and a few bay leaves, and enough cucumbers to fill the jar. To make the brine bring to boil one part vinegar, one part water and ¼ cup salt per 2 quarts of liquid and boil for 2 minutes. Pour hot brine over cucumbers to cover and place lid on container. Let sit on counter for 2 days, then store in refrigerator for several months. Pickles are best if left for a few days before serving. You can also pickle any other vegetables, such as green beans, carrots, or celery the same way. I also added some onion and garlic to my pickles to add an extra bit of zing.
4 comments:
I just got a ton of cucumbers from a friend and jalapenos from my neighbor...I know what I am going to do with them now. Thanks Jason!
Great photos!! Glad you are using up the summer produce!
Grape leaf? Great idea! I make countertop pickles all summer long, and eat them so fast that I never bother to preserve them. Will definitely try this recipe -- maybe I'll have some pickles to last into the winter.
Thanks for the easy pickle recipe. I've been in a pickling mood these days.
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