Since our backyard isn't quite ready to put a garden in yet, we decided to be a part of csa this year. It's really local and we love what they stand for.
So this week I got about 3lbs of little cucumbers in our share and thought they would be perfect for pickling. I'd been wanting to try this recipe I found for a while now. It turned out to be so simple ( once I found and purchased all the spices). They turned out even better than expected. Crunchy with a nice garlic bite! It's really the perfect pickle! Go make some!
Refrigerator Dill Pickles...from the kitchen of One Perfect Bite courtesy of Bobby Flay
Ingredients:
1-1/2 cups distilled white vinegar
1/4 to 1/3 cup granulated sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped
Directions:
1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.
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