Thursday, August 18, 2011

What's Cookin?: Easy Refrigerator Kosher Dill Pickles

I've been picking a few pickling cucumbers here and there. Nothing to get too excited over but it was time to make some pickles with them. I had also harvested a few jalapeno peppers and about 1/2 a dozen Italian Pepperoncinis. I also had some green tomatoes that had either fallen off the plants or got clipped off by a trimming happy gardener.

I decided to combine all of my goodies into a quick and easy refrigerator recipe. It was the perfect sized recipes (makes 1 quart jar). You can also throw another batch of mixed pickling vegetables into the "brine" as you eat the first batch. After that, you'll have to remake the pickling juices.

Easy Refrigerator Kosher Dill Pickles
Yield: 1 quart

1 lb. firm green tomatoes, pickling cucumbers or peppers
1 c. distilled white vinegar
1 and 1/4 c. water
3 Tbsp. pickling salt (see update below about reducing the salt)
2-3 jalapenos (optional)
6 cloves of garlic, peeled and sliced in half lengthwise
4 Tbsp. dill seed
1/2 Tbsp. whole black peppercorn

1) Clean your quart bottle and lid really well with hot water (or run through the dishwasher or submerge it in boiling water for a few minutes).

2) Wash your vegetables well and slice tomatoes and cucumbers in half or quarters. Keep peppers whole but cut a slit into the side of each of them. If using green cherry tomatoes, cut a slit in them as well.

3) Add the garlic, dill seed and peppercorn to the quart jar. Pack the jar with your cucumbers, tomatoes and/or peppers. Be sure to leave 1/2 - 3/4 inches headspace at the top.

4) In a non-reactive saucepan or pot, combine the vinegar, water and salt and bring the mixture to a boil until all the salt is dissolved.

5) Pour the hot brine over the vegetables to within 1/4 inch of the top. Wipe the jar top and sides and place the lid on. Tighten the screw lid and refrigerate for at least 2 days before tasting.

**Updated 8/22/11: I just to had to post an update. I finally dug into the pickles after (im)patiently waiting the 2 days for it to pickle. The cucumbers were crisp and delicious. The recipe is a little salty so next time I'll reduce the salt. But otherwise, excellent! I love the Parisian Pickling Cucumbers. They were the perfect crisp. The green tomatoes make excellent pickles too! It's crispy and crunchy! I was worried about the pepperoncinis but no worries. They also soaked up the brine well and were delicious!!


the red headed traveler said...

I will need to try this out, my husband loves pickles!