adidas france air max tn pas cher nike rouge homme nike homme nike tn tn nike louboutin femme adidas dentelle air max pas cher pour femme news nike air pas cher homme soldes air max 90 homme basket adidas noir femme article nike air max en promo chaussures luxe femme louboutin
Crispy Refrigerator Pickles to the Rescue - Tomato Envy : Tomato Envy

Crispy Refrigerator Pickles to the Rescue

July 25, 2014 | By | 2 Replies More

refrigerator pickles

My garden cucumbers make wonderful pickles!

Here’s a stupid first world problem: I have too much fresh food. One of the biggest successes of my garden this year is the Satsuki Midori cucumber. Now that they’ve kicked into high gear, it’s not uncommon for me to harvest ten of these beauties at a time. When I planted my garden this spring, my past garden failures were still fresh in my mind. My insecurity compelled me to plant too much of certain things as an insurance policy in case of plant death and low yields.

Since it’s only Mr. President and me, and we can only eat so many sliced cucumbers or drink so many Hendrick’s gin and tonics with muddled cucumber, I was in a bit of a…pickle. Then, last week at the Ambler Farmers Market, I met the brilliant Marisa McClellan – canning guru, food writer, and author of the wildly popular blog and book Food in Jars and the more recent Preserving by the Pint.

refrigerator pickles

One day’s harvest of Satsuki Midori cucumbers

According to Marisa, Kirby cucumbers are the classic pickling variety because they maintain their crunch even in the heat of water bath canning. Other cucumbers, like my Satsuki Midori, are better suited to recipes that do not involve water bath processing. So you see, Marisa saved my life! I bought her book, got it signed (!), and rushed home to make her garlic dill pickle spears, a basic refrigerator pickle. They are absolutely delicious, crisp and almost entirely eaten.

Ingredients (Makes 2 pints)

1 dry quart, or 1 1/2 pounds of Kirby cucumbers (I substituted Satsuki Midori cucumbers from my garden)

3/4 cup cider vinegar

2 teaspoons fine sea salt

2 teaspoons dill seed

4 garlic cloves, peeled

2 green onions, white parts only, chopped

It’s easier to pack the cucumber spears tightly with wide mouth jars.

Step one:

1 dry quart, or 1 1/2 pounds of Kirby cucumbers

3/4 cup cider vinegar

2 teaspoons fine sea salt

refrigerator pickles

Pack ’em in!

Wash and dry the cucumbers. Trim off the ends, and cut the cucumbers into spears. Combine vinegar, 3/4 cup water, and the salt in a saucepan and bring to a boil.

Step two:

2 teaspoons dill seed

4 garlic cloves, peeled

2 green onions, white parts only, chopped

Divide the dill, garlic and green onions equally between two pint jars. Now, trim your cucumber spears to fit your jars, and pack the spears in tightly. Pour the brine into the jars leaving 1/4-inch headspace. Using a chopstick or knife, dislodge any air bubbles that may be trapped and top off the brine if necessary to return to 1/4-inch headspace. With a damp paper towel, wipe the rims of the jars, and apply the lids and rings. Let the jars cool to room temperature and then put them in the refrigerator. Let them cure for at least one day prior to enjoying. They will keep for about a month refrigerated.

Try these pickles alongside your summertime grilled meats, chopped up in a salad, or as a refreshing snack washed down with a cold beer on a hot day.

Tags: , , , , ,

Category: Appetizers, Favorites, Food, General, Recipes, Summer

Comments (2)

Trackback URL | Comments RSS Feed

  1. Stephanie says:

    Sounds delish and simple. Thanks for sharing!

Leave a Reply

Read previous post:
Top 10 Easy Care Plants for Shady Gardens

Do you suffer from sunny garden envy? When I lived in my first house, my tiny yard was shaded by...

Close