Thursday, August 11, 2011

Now that's a Cuke!

Well nothing much to report in the stitching sector of my life but the garden part of my life well! Hubby did well. Look at this Cuke! With all the rain that we have been getting well - it's pickle time!!!!

You would think this was a zuchinni if I was growing one, but this must have been one that I missed on the last pick a few days ago.

Here is a link to an amazing pickle recipe - but the gentleman that posted some years ago - a few questions always comes up - the salt goes into the brine mix and it is white vinegar that is used. Russian Dill Pickles (wonderful Sweet/sour pickle)

Now for my refrigerator version:

I used a empty (LOL!) pretzel container, you know the large barrels. In layers of the remaining ingredients.

Make double the brine recipe

dill/vidalia onion (I used 1/4 onion for each layer)
3 inch layer of chunk cukes - 1/2" slices
more dill and onion
2nd layer put in addition Crushed garlic clove (not minced like recipe calls for does the same thing)
continue till you get about 2 inches from the top.
On the top place 4-6 cloves of garlic and 1 tsp of Alum(found in the spice section of the grocery store - this helps prevent the pickles turning black)

After brine has cool some - warm pour over the pickles. Using a wooden (not metal spoon), push the cukes around a bit.

Let the container sit at room temp for 5-6 hours and then put in the frig. Ready in 24 hours. Great in 2-4 days peak - if you can wait. Not happening once you taste them! LOL!

So enjoy the reaps of your labor - I have been enjoying mine!

Hugs and happy gardening Joan

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