Foodie Blogroll

Thursday, July 8, 2010

Easy Dill Pickles

My daughter wanted to make pickles when she saw these small cucumbers at the Farmer's market a few weeks back. (we made them a few weeks ago) There are a couple of things I've never tried to do before canning is one of them. So I have never made pickles or jams, never really thought of it. I told her we could go ahead and make them if she found a recipe and helped. She came up with this one she found on (they had many) and I had all the ingredients (which is always a good thing). I only made a few tiny little changes.
One nice thing about this recipe is it make one quart. I think that was a reason why I've never made them before because I didn't want to make a ton and get stuck with trying to find a place to store them, or people to give them to. It's not like we have basements in Florida that work so well for storing canned goods. (I miss that)

1 1/2 tsp. dill seed
1 tsp. dill weed
1 1/2 tbsp. non-iodized salt
1 1/2 cloves garlic, sliced
2/3 c. white vinegar
My changes were: I added: 1 tsp of mustard seeds, 1 tsp coriander seeds, 3 garlic cloves, 2 chili peppers
Recipe makes 1 quart. Wash and prick cucumbers with fork. Pack in 1 quart jars, sprinkle the spices over the cucumbers. Add vinegar, fill jars with hot tap water (leave some space). Tightly lids and shake to mix. Untighten lid. Cook in 250 degree oven 1 1/4 hours. Retighten lids. Cool on rack.

Viola - pickles!

They had a nice texture, a little tangy, which we liked. They weren't too garlicky even though I added a little more than it called for, and the chili peppers didn't make it spicy. The other spices gave it a nice warm interesting flavor. If you like a strong dill flavor then you can omit the coriander and peppers.
We didn't eat them right away we had them chill in the refrigerator for a couple of days. We will make these again! Maybe even try to pickle something else next...we're on a roll!