Wednesday, July 20, 2011

Week four- pickles


These easy, delicious pickles are a great way to use the millions of cucumbers that invade each summer. We've received a few from the CSA, and our backyard plants are going gangbusters. There are a lot of cucumbers around our house right now.

As a nice side benefit, if you have to cut an inch or so off the cuke for it to fit in the Ball jar, you can slice a couple cuke coins and place them on your tired, hot eyes.

This recipe came from Food and Wine magazine a couple summers ago.

Spicy Dill Quick Pickles
3 quart size Ball jars
veggies
3 T kosher salt
2 T sugar
1 1/4 c. distilled white vinegar (5% acidity)
2 T coriander seeds
6 cloves garlic, halved
4-6 long red or green hot chiles, halved lengthwise
16 dill sprigs

Pack veggies into 2 clean quart jars-- this takes 5-6 cucumbers. Combine the salt, sugar, vinegar, coriander and garlic in the 3rd jar. Shake to mix until salt and sugar are dissolved. Add 2 cups of water, then pour the brine over the veggies. Tuck the chiles and dill between the vegetables. Add enough water to keep the veggies submerged. Close the jars and refrigerate overnight or for up to a month.

helpful notes...
*After I shake up the brine jar, I use a spoon to scoop and evenly distribute the garlic and coriander seeds.
*I got canning jars at Meijer, and saw them at Marsh, too.
* Other veggies can be used. Zucchini perform well here, as do green beans. When using green beans, blanch them before canning. I would think broccoli and cauliflower could stand to be blanched, but carrots can be raw.



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