It wouldn't feel like SUMMER to me if I didn't have a jar of refrigerator pickles sitting in the fridge. There was always a bowl of pickled cucumbers on my grandma's dinner table during the summer as far back as I can remember. She didn't get any more exotic with the recipe than mixing [Read More]
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- In a medium saucepan bring water to a boil, reduce heat so the water simmers, and add garlic. (Simmering the garlic in water cooks out sulfur compounds that otherwise will cause the cloves to turn a harmless but very unappetizing blue-green color from the acid in the vinegar. Cook garlic for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from heat.
- In 2 sterile 1-quart canning jars, place a few springs of dill. Divid the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. then pack the jars full of the veggies and chiles (you want them to be tightly stuffed).
- Bring the brine back to a boil, pout it over the vegetables to cover completely. Let cool and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. They will keep for about 3 months.
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