Saturday, August 1, 2015

Dill Pickles - in the refrigerator

Who doesn't love a cold crispy dill pickle in the summertime with a burger or a sandwich? These are ready in 24 hours and gone in just about the same time.  I have very little in my garden this year but I do have cilantro that has gone to seed which is then called coriander and dill.  I had to buy the pickling cucumbers from Whole Foods but they should be at the Farmers' markets too.
pickles in a pretty jar - no canning process necessary
mise en place
Refrigerator dill pickles:
Servings: About 24 spears, or two 1-quart jars 
1-1/4 cups distilled white vinegar 
3 Tbs kosher salt
2 Tbs sugar
2 cups cold water

1-3/4 to 2 pounds pickling cucumbers (about 6), cut into spears
2 Tbs coriander seeds- my cilantro is going to seed-perfect
6 large garlic cloves, peeled and halved
1 tsp mustard seeds
1/4 tsp red pepper flakes
16 dill sprigs- fresh from the garden or 
farmers’ market

Combine the vinegar, salt and sugar in a small non-reactive saucepan over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.

Complements of 

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