Let's make some refrigerator pickles!
First, my disclaimer: These are refrigerator pickles. We are NOT going to "can" these so be aware that these pickles are NOT
SHELF STABLE. They must be stored in the refrigerator. There is a very good reason for this. There is not
enough acid in this recipe to make canning these pickles safe.
Therefore we put them straight into the refrigerator and let them pickle
there, not in the pantry. What will happen if we put them in a water
bath and seal the lids and store them on the shelf? Probably nothing
but I'm not taking that risk. I only use canning recipes that very
precise and very official scientists say have no possible chance of making my family
sick. That's how we roll in my kitchen.
Okay, NOW let's make pickles!
I picked up a nice batch of pickling cucumbers this morning at the Farmer's Market.
Start by washing them and trimming off the ends. I also halve or quarter them, depending on the size.
Here's the secret to crispy, crunchy pickles. Put the cut cucumbers into a bucket of ice water for FOUR HOURS. You can go longer if you want but it should be at least four hours.
In the meantime, wash some jars and lids. I put them on the sanitize cycle of my dishwasher just because I'm a little bit of a germ-a-phobe when it comes to my kids' food. There's enough nasty things already on their food. . . I certainly don't need to inadvertently grow something in a jar for them to eat, too.
For this recipe you can reuse glass jars such as pickle jars, spaghetti sauce jars or other glass containers with a tight fitting lid. JUST WASH THEM WELL. I use canning jars just because that's what I have on hand.
When the jars are clean and your four hours are up, start by putting some fresh dill weed, a teaspoon of dill seed and two garlic cloves into a quart jar. If your jar holds less or more, adjust. It's not a precise science since we're not sealing the lids and storing them on a shelf so you can adjust for taste.
Pack in your cucumbers.
We can't wait!
NOTE: There is table salt. There's also kosher salt, rock salt, sea salt and bath salt. Don't use any of those in this recipe. Use pickling salt. I'm sure there's a very good reason pickling salt is the right one to use and Google can help you figure that out if you truly care. I do it because I prefer the taste. This big box costs $1.50 and has lasted me three summers.
I shared this recipe on my favorite blog. . . Frugal By Choice. Check out the other great ideas there!