Sunday, August 16, 2009

Got cucumbers? Make pickles!

cucumbers from the vegetable garden
This is a great recipe, courtesy of my husband:

If you like good crispy pickles, the kind you find in a good Jewish deli (that are never found in grocery stores), here is a fantastic recipe. It is super easy, and they are great with just about any sandwich. Pickling cucumbers are best but regular cukes work great, too.

The recipe is based on a 32oz jar that you have already eaten the just ok pickles already. Make sure the jar and top is clean.

1. Fill the jar just less than halfway with water.

2. Put in the microwave for 1.5 minutes or so just to get the water hot.
3. Meanwhile cut your cukes the long way into 4 sections. Make sure they are not too long to fit into the jar!

4. Peel and crush 3 garlic cloves.

5. Add 1 and a half tablespoons of kosher salt to the water and stir until it is dissolved.

6. Add ice cubes to the salt water in the jar and stir until the water is cool. The jar should be just less than 2/3 full.

7. Add the garlic, and if you like, fresh dill to the water.

8. Then put the cukes in and put the top on. The jar may overflow somewhat when you put the cukes in depending on how many you put in, so you may want to do this in the sink.
Local food - cucumbersPut the jar in the refrigerator for 2 days and give them a try. They will keep for at least a week. Let me know how you like them!

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