I was going to wait until we actually try the pickles to post this, but what the heck. I am sure they are going to be good. With the amount of time I spent in search of dill, they better be nothing less than divine!
J and I went to the Farmer's Market yesterday where we picked up some patty pan squash and pickling cucumbers. Two things we have not bought before. I knew that I wanted to make the pickles this weekend, but we couldn't find any dill at the market, or Tomato Tomato, or Hy-vee. We did find some at Baker's thank goodness. And so the pickle making ensued:
I started by washing the cukes!
I then quartered the cucumbers and soaked them in an ice bath for an hour. I don't know why I was supposed to do that, but I saw it in some recipe somewhere, so I thought it was worth a shot since I only like crunchy pickles!
While I was waiting for an hour to pass, I started boiling the brining liquid and preparing the jars. I decided to try three variations of pickles. There are garlic and cayenne, cayenne garlic pepper, and celery garlic pepper. I put a clove of crushed garlic in each jar and then a little of each of the other ingredients (I really hate measuring as you'll see).
I then put the cucumbers in the jars, poured the brining liquid to the top, then placed the dill sprigs on top and closed the jars. I won't know how they will taste until tomorrow, but they look pretty darn good!
Brining Liquid
4 C water
2 T white vinegar
11/2 T Kosher salt
Put in a saucepan and bring to a boil. After two minutes removed from heat and poor into jars with cucumbers in them.
Other ingredients:
Pickling cucumbers
Crushed red pepper
Fresh garlic
Pepper
Fresh dill
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