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The process of pickling can seem daunting, but novelist and food blogger, Jane Ward, shows us that pickling is easy and fun.
When thinking of the most common type of pickle, the kosher dill comes to mind. This famous pickle has been placed alongside sandwiches, on burgers and eaten right out of the jar for years. Sometimes the tangy sour-sweetness seems to fit any craving. Now you can make these delicious refrigerator dill pickles right at home.
After properly sterilizing your jars, simply add all of the ingredients, cucumbers and spices to a jar. Ward notes that you don't want to pickle anything with too many bruises or wrinkles because "if it's bad going in, its bad coming out too" (Ward).
Next, pour water into the jar until the cucumbers are completely covered. This recipe is for refrigerator dills. That means, after you secure the lid and store the pickles in a cool, dark place, in about 2 weeks you will have fresh, half-sour Kosher Dill Pickles.
These Kosher Dills will last in your refrigerator for several weeks after being opened. Before you start cutting up the cucumbers though, take a look at them and possibly try one before you pickle it to make sure that the taste isn't too bitter. Once the pickles have passed your taste test, these Kosher Dill Pickles will taste delicious with any meal. Try out this easy recipe today.
12 pickling or Kirby cucumbers
3 tablespoons kosher salt
9 cloves garlic, peeled
3/4 teaspoon mixed pickling spice
3 full fronds of fresh dill, washed
3 1-quart canning jars with lids, sterilized
2. Cut the cucumbers into quarters lengthwise.
3. Pack the quartered cucumbers into the pre-sterilized jars.
4. Divide the remaining ingredients into thirds. Place 1 tablespoon of kosher salt, 3 cloves of garlic, 1/4 teaspoon pickling spice, and 1 frond of dill into each of the three jars along with the cucumbers.
5. Fill the jars with cold water, letting it run over the top for a few seconds to force air bubbles up from the bottom. It is important to make sure the cucumbers are completely covered with water. Then, place the lids on top.
6. Store the jars in a cool dark place for 1-2 weeks for half-sour pickles. After two weeks jars may be moved to the refrigerator to store for several weeks.
Note: If you are concerned about your tap water, you may first boil a large amount of cold water tap and then let it come down to room temperature before adding this to your jars.
Recipe courtesy of author and flood blogger Jane Ward, 2012.
Jane Ward is the author of HUNGER (Forge, 2001) and THE MOSAIC ARTIST (2011). Jane graduated from Simmons College with a degree in English Literature, the desire to write novels, and an aptitude fo