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ABHP - A Bit of Humble Pie [This Network is not currently active and cannot accept new posts] | | Topics
Backyard Burner Barbie-Q - Recipes that sizzle.Views: 382
Aug 23, 2008 1:15 pm Quick Frige Pickles - Small batch

Bobbi Jo Woods
Went to the farmer's market a while ago and decided to do something with the extra cukes I had on hand.

This is good for making about 1 large cucumber into pickles.

Yields:
1 large mason jar's worth or 2 regular sized salsa/jam jars if cutting into spears, which is what I did. Not sure about how many jars you get, if making slices.

It can be doubled if necessary, to make more liquid if you have more than 1 large cucumber.

INGREDIENTS

* 2 cups water
* 1/4 cup vinegar (I use plain white, but cider vinegar also works)
* 1 tablespoon pickling salt
* 4 sprigs dill
* 1 garlic clove , split in half
* 3-4 bay leaves (optional)
* 1 tablespoon mustard seeds (optional)
* 1/2-1 tablespoon black peppercorns (optional)
* Red pepper flakes (to taste, depending on if you like your pickles hot.)
* 1-2 lb cucumbers (the amount depends on how they are cut and how tightly you pack the jars.)

DIRECTIONS

1. To make the brine, put water, vinegar, and saltin a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).

2. Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.

3. Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.

4. Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots and cucumber pieces take at least a week for the flavor to get to the center.

I just made these today, but failed to realize (until after) that the cuke I cut up was cold, having been in the refrigerator. I think you're supposed to use room temp veggies! We'll see. If nothing else, I won't have pickles, but basically cucumbers in salty vinegar!

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