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Saturday, August 7, 2010

chunky garlic dills

it has been a great growing season for cucumbers but they are near the end. i am making the last batch of sweet relish and the shredded ingredients are in the salt and ice water. they need to soak in the salt for a couple of hours. so, i have a little time on my hands and besides, i need to 'sit a spell'.

earlier this week,  i did a recipe of chunky garlic dills with the large cucumbers.  they have been on the counter in the crock for 6 days. i removed them from the crock and have divided them between 2 recycled plastic jars. i will put the lids on the jars and refrigerate these until they are eaten. they will keep a long time.


chunky garlic dills

this recipe can be as varied as you like. if a strong garlic flavor with a bite is not what you want, better cut back on those ingredients.

4 pounds of cucs, washed and cut in 1 inch chunks
6 cloves of garlic, chopped
8 large heads of dill, more if small
2 jalapeno peppers,sliced  (they are abundant in the garden) or 1tablespoon pepper flakes

place in a crock and cover with the brine

2 quarts boiling water
2 cups cider vinegar
1/3 heaping cup of canning or kosher salt
1/3 heaping cup of sugar
1/4 cup mixed pickling spice
1 tablespoon peppercorns
1 tablespoon mustard seed

fill a gallon zip lock bag with water and seal. place over the ingredients. this will keep the cucumbers submerged in the brine. check daily after 3 days to see if any scum is forming as the pickles work. remove any of the white scum and replace plastic bag. i kept this batch in the crock for 6 days and the pickles were cured. refrigerate and enjoy!

don't you just love phlox

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