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Dill Pickles

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Refrigerator Dill Pickles

The art of pickling is enjoying a renaissance as more people realize we lost more than we bargained for by outsourcing all of our winter food needs to large corporate factories. Refrigerator pickles do not require rigorous sterilization, with refrigeration eliminating the chance of contamination that can make neophytes canners nervous. The same simple steps apply to pickling most any anything - Vinegar, salt, sugar and spices, heated then poured into jars containing your produce, and voila, you have saved a bit of summer to savor on a cold, grey wintry day. Those wanting to explore canning, should read "Ball Complete Book of Home Preserving", written by the folks who manufacture those handy mason jars.

Ingredients:

Anise * Bay Laurel * Black Pepper * Dill * Garlic *

Recipe Instructions: : Trim the ends off the cucumbers and slice into spears or cut crosswise for sandwich pickles. Place pieces in a bowl with cold water and refrigerate for 24 hours. Drain cukes and pierce each piece with a wooden toothpick several times. Pack the cucumber pieces into sterilized jars with the dill and garlic. Pour the vinegar in a non reactive saucepan with 1 1/2 cups water. Add salt, sugar and other spices. Bring to a boil and boil for 5 minutes Remove from the heat and pour over cucumbers, leaving 1/2 inch headroom Seat the sanitized lid and securely seal the rings Marinate in the refrigerator for at least 3 weeks before eating.

Tags and Uses for this Remedy Culinary/Kitchen :You already have a powerful natural home health remedies in your kitchen. Culinary herbs like rosemary, sage and thyme not only add taste to foods, they make the food you eat better for you.

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