I bet you thought that this was going to be yet another post about refrigerator OATS.
And as obsessed as I was with those last year, I get the feeling that this year is going to be all about the pickles. Because I seriously think I could polish off the entire jar of these in one sitting.
Now, I’ll be the first to admit that I was stupidly intimidated by pickle making. I tried my hand at it once, only to be disgusted at the results. And that’s putting it kindly.
Back then, I was avoiding Nightshades and only came across store bought varieties and recipes that contained cayenne pepper and paprika in some form.
I thought I would be destined to live with out pickles.
And then something magical happened. I stumbled across organic pickles. Lo and behold, the organic variety didn’t use a single Nightshade.
No cayenne pepper.
No pickling spices.
After that glorious discovery, the need to make my own pickles kind of vanished.
That is until I went to Cincinnati last weekend to visit family. They had a massive jar of refrigerator pickles that were begging to be devoured.
I’ll admit to be a tad fearful of the first bite. But holy isht where they good.
So good, in fact, that I emailed my SIL the minute got home asking for the recipe.
And then I went to the grocery store, stocked up on Persian cucumbers, dill, garlic, and canning salt.
I made a small batch for The Hubster sans garlic (gives him wicked indigestion), and a big batch for me with all the goods.
I am happy to report that this time around, the pickles are simply amazing.
Even The Hubster’s batch without the garlic was amazing.
I almost wish that we had a garden in the back so that I could grow all the cucumbers I wanted, make pickles, and give them away as house warming presents. Because, seriously, who doesn’t like pickles?!
- 1-2 glass jars or containers
- 3 1/2 cups water
- 1 1/4 cup white vinegar
- 1 tbs canning salt (NOT table salt)
- 1 tbs sugar
- 6 Persian cucumbers or gherkins, unpeeled
- 2 cloves garlic (whole)
- 4-5 stems of fresh dill
- Combine water, vinegar, salt and sugar in a small saucepan over high heat. Bring to a boil. Remove from heat and set aside and cool to room temperature.
- Meanwhile, slice cucumbers into discs or spears.
- Transfer to jar and add garlic and dill.
- Pour cooled liquid over cucumbers until all cucumbers are covered.
- Put in the refrigerator for 3 to 4 days.
- Dig in! The pickles should be good for about 6 weeks.
Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, Egg Free.