Saturday, July 12, 2014

From the Kitchen - Outside the Nest

Weed Patch Refrigerator Pickles
I know what you're thinking.
You're thinking I'm out in somebody's weedy garden, picking cucumbers.
Follow along and you'll understand the name.
A plus with this recipe: you can make these anytime during the year, since the supermarkets carry fresh cukes all year long.

I start with these little gems. I buy my cucumbers at the store. Home grown will work as well.

Next it's vinegar and water and

 sugar and

 dill weed, lots of dill weed (that's a hint to the name), and

salt and

 dried minced onion and

 celery seed and

 mustard seed and

 pickling spice and

 dried red chili peppers and

chopped fresh garlic.

Then it's everyone in the pool for a couple of hours at room temperature before

hopping in the jar and chillin'. In the refrigerator.
Which explains why they're refrigerator pickles.
So now they're chillin'.
For 10 days.
I tried one on day 2. Hmm, not so great.
I tried one on day 5. Better, but still needs more time. Kinda strong on the garlic.
I tried one on day nine. Ah, now we're getting somewhere.

And finally day 10. Viola! Magnifico!
Why are they called Weed Patch Pickles, you ask?
Just look at all of that luscious dill weed clinging to their crunchyness. If you don't want all that dill weed, swish them off before you remove them from the jar.
Are they ever good.
Happy Saturday, and may all your pickles be crunchy.

Weed Patch Refrigerator Pickles
5 medium size cucumbers
1 C water
3/4 C white vinegar
2 Tbsp sugar
2 Tbsp dried dill weed
1 Tbsp dried minced onion
2 Tsp salt
1 Tsp mustard seed
1 Tsp pickling spice
½ Tsp celery seed
2 cloves fresh garlic, rough chopped
2 small dried red chili peppers

Scrub cucumbers, slice into 1/4 inch slices. Combine remaining ingredients in a bowl and add the cucumbers. Let sit at room temperature 2 hours. Remove cucumbers and place in a quart jar, pour spices and brine over. Cover with a tight lid. Refrigerate for 10 days, shaking jar every other day to mix spices throughout. Ready to eat after 10 days. 

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