Crisp dill pickles are a classic summer side.
Homemade provide a cool, crisp and tangy accompaniment to a variety of meals. These are especially popular in the summer when they can be used as a garnish for burgers or enjoyed alone as a side. Refrigerator pickles are quick and easy to prepare and don't require complex canning methods or an extended marinating period. By making these pickles at home, you can include your favorite seasonings.
Instructions
1. Select cucumbers for pickling. You can purchase or grow "pickling cucumbers." The best ones will be dark green in color with plenty of warts. Fat, yellowing cucumbers are too ripe and will yield soft pickles.
2. Wash the cucumbers in clean, cold water and slice as desired. You can pickle the cucumbers whole, slice them lengthwise into spears or cut them across for traditional "bread and butter" pickles.
3. Sanitize your canning jars and lids by submersing them in boiling water for at least ten minutes.
4. Prepare your pickling mix. You can purchase mixes at most grocery stores or prepare your own to suit your taste. Regardless of the mix, you should heat it to near boiling.
5. Fill pickling jars with cucumbers and pour pickling mixture over top. The liquid should cover the cucumbers while leaving at least a quarter of an inch at the top of the jar.
6. Seal the jars and let them cool to room temperature. This takes about two hours.
7. Refrigerate for at least 24 hours before eating. Leaving the pickles for two or three days will increase the flavor.
Tags: dill pickles, pickling purchase