The Pickle Project

Yes, that's right...I made pickles. What has happened to the city hopping, high end restaurant eating girl? We have been receiving a lot of cucumber in our CSA and it can be hard to keep up with them. SO, when Stacey gave me the idea I jumped right on it! Stacey also did some window shopping and found Mason Jars at Christmas Tree Shop for only 79 cent a piece! Perfect! Here we go.....

Easy Refrigerator Kosher Garlic-Dill Pickles

Ingredients:
6 cups water
1/4 cup kosher salt
2 tablespoons white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
8 whole black peppercorns

1 Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.





















2 Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
















3 Remove from heat; cool to room
temperature.

4 Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.














5 Store, covered in the the refrigerator.


(I added red peeper flake to the jar on the right.....spicy pickles!)
6 The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months.

I'll keep you posted when they are done!