*Please enjoy this prerecorded message, since I live in an awkward internet deadzone located a mere 5 minutes from civilization. I am currently doing fun, non-internet-related stuff like packing, cleaning my basement, and not checking Facebook.
Here’s a random question: do you like pickles?
I’m kind of ambiguous when it comes to eating pickles, but I do like to make them. That’s probably weird, right? Well, I also like them because they’re a summer food, and with temperatures getting near and above 70 in Michigan, you have to know that summer’s not far away.
Anyway, here are two recipes that make really good pickles. One for refrigerator dill and the other for bread and butter.
Refrigerator Dill Pickles
Recipe by Tammy Gulgren and sourced from allrecipes.com.
“These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.”
3 1/2 cups water
1 1/4 cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill
Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Bread and Butter Pickles
By cuisinebymae and sourced from food.com
“This was my husband’s grandmother’s recipe. It is so good. Store-bought pickles don’t even come close. This is a good recipe for anyone who would like to try pickling, but hasn’t done it before. It’s quite straight forward, not a lot of ingredients.”
Makes 3 quarts
15 cups sliced pickling cucumbers
3 onions, thinly sliced
1⁄4 cup coarse salt
4 cups cracked ice
2 1⁄2 cups cider vinegar
2 1⁄2 cups sugar
3⁄4 teaspoon turmeric
1⁄2 teaspoon celery seed
1 tablespoon mustard seeds
Combine cucumbers, onions, salt and ice in a large bowl.
Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
Rinse and drain thoroughly.
Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
Add drained cucumbers.
Place pot on medium low heat.
Bring almost to a boil, but DO NOT ALLOW TO BOIL.
Remove from heat.
Seal in sterilized jars, 10 minutes in a hot water bath.
Do you know how to can? Are you a seasoned veteran of the steamy summer canning kitchen? Can your grandmother’s pickle recipe beat up cuisinebymae’s grandmother’s pickle recipe? Let me know in the comments. I hope you’re having pickle-perfect weather in your neck of the woods this weekend!