Monday, July 17, 2017

Quick Fridge Pickles with Spices and Garlic

I didn't know whether I should start this blog post out talking about how pickles make every single food better, or by telling you about how much I love finding unexpected things at the Farmers' Market and coming home and doing something amazing with them. 

Which One?  

Farmers' Market, since it is the season. I love going to the markets or the farm stand and seeing what is for sale this week. In my CSA box we got these huge cucumbers - really short fat ones. And all I could see were the giant pickles in the huge jars that you buy.  I wanted to make some so badly. 

I love to take my kids with me and let the browse and pick things out. They are always excited to try what they chose and sometimes they pick out things that I haven't tried either. 

Second, Pickles, Man! do I ever LOVE pickles!

I may own some kind of strange record for blog with the most pickle recipes. They go great on sandwiches, added to salads, to eat plain as a salty snack or for those strange late night, "what's in the fridge" moments. They are a summer staple for lots of people, going on burgers and hot dogs, being chopped and put into potato and macaroni salad - there is even a Dill Pickle Macaroni Salad!

Pickles for President!

If you are hesitant to make your pickles at home because you afraid (or don't want the mess of using a big pot to can and making 20 bottles of pickles) These pickles are just perfect for you. They make very small batches, you don't have to buy a ton of cucumbers and you can eat them all in plenty of time that they won't take up room in your fridge for too long. (although, We Always have a zillion jars of pickles in our fridge *really, a zillion)


2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)


Wash and slice the cucumbers.

In a large saucepan, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don't want to damage the cucumbers, but you do want them packed tight.

Pour the brine into the jar, leaving approximately ½ inch head space.

Tap jars gently on counter top to dislodge any trapped air bubbles.

Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. 

Let them sit for at least 48 hours before eating