2010 Dill Pickles - Slices and Spears

Last summer, I kept seeing cucumber pickles at our Farmer's Market week after week.  They weren't too terribly expensive, but I had never pickled, so I was hesitant to buy them.  After a few searches, I settled on an easy recipe for refrigerator pickles.  I made them spicy and gave away a few jars.  They were good, but they weren't really pickled using traditional methods.  The refrigerator method takes away a lot of the brining, processing, and storage time, so it was a good introduction to pickling.

This year, after finding a book at the library entitled "The Joy of Pickling", I decided to give the longer-version a try with all the boiling/processing/waiting that traditional pickling calls for.

At two markets, we purchased the pickles, garlic, and dill.  I threw in black peppercorns and red pepper flakes.  The slices were packed in pints and the spears were packed in wide-mouth quarts.
Both recipes call for a one-month storage in the root cellar (our basement!) where we can keep them cool and out of light.  We have 7 pints of slices, so if they turn out, we'll have some hostess gifts for the end of summer bbq parties we get invited to.


Popular posts from this blog

Wall Calendars Turned To May 2016

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Our Blowmold Santa And His Sleigh and Reindeer - Flying for 2019