Thursday, April 11, 2013

Pickled First

I've always been a pickle fanatic. There's nothing more exciting to me than the pickle section at Fairway, and everyone always says making your own pickles is SO easy, yet I never got around to trying it- until now. Daddy Tiny Tummy and I had been talking about making our own pickles for MONTHS before we finally got around to doing it. After running out of pickles from Fairway, we found ourself in a pickle (sorry, I had to), so we bought some mason jars and mini cuc's, and the rest is history.

To make these simple Spicy and Sour Garlic Dill Pickles, you will need:
2 mason jars
3 cups of vinegar (i used regular distilled vinegar)
1/2 cup kosher or pickling salt
3 cups of water
1/2 teaspoon red pepper flakes
1 giant handful of dill
6 cloves of garlic
about 6 small cucumbers (kirbies)

To prepare, start by boiling the water vinegar, and salt until the salt has dissolved. While that's boiling, squeeze your cucumbers into the mason jar along with the rest of the ingredients. Then, add the liquid to each of the jars leaving about an inch at the top, seal the top, and refrigerate for at least a week to really let the cucumbers pickle. (The garlic even turns a purplish-blue!) Since the pickles are at Daddy Tiny Tummy's house, I am taking his word on it, but he says they are crunchy and delicious! Pin It

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