Tuesday, August 23, 2011
before setting out the recipe for the pickles, i'd like to note that this recipe is NOT appropriate for canning. i haven't tested the pH and i'm sure there's not enough vinegar to make long term storage outside of the fridge safe. if you want a recipe for pickles appropriate for canning, i'd check out a canning-basics cookbook. the national center home food preservation's website is a great resource for canning and i like food in jars and mrs. wheelbarrow's kitchen for recipes.
the following portions should create one pint of pickles. feel free to increase the amounts incrementally to make a quart or several pints of pickles. they'll go quickly.
3-4 kirby cucumbers - sliced into 1/2 inch slices
1 teaspoon yellow mustard seeds
1 clove garlic - sliced thinly
1-2 sprigs of fresh dill
place dill into the jar along the sides and pack the slices of cucumber into the jar. intersperse the cucumbers with garlic slices and toss the mustard seeds into the jar when it is half filled with cucumbers. pack the cucumbers into the jar until 1/2 inch head space remains. pour the hot brine (see below) over the cucumbers and place the lid on the jar. let sit out until the jar is room temperature and then place in the fridge. let the pickles sit for at least a couple of days before opening and eating.
2 cups water
1 cup white vinegar
1 tablespoon sugar
1 tablespoon kosher salt
combine the above ingredients in a non-reactive pot and bring to a simmer until the salt and sugar have fully dissolved.