Garlic - Spiked Fridge Pickles A La 2010
From jo_jo_ba 13 years ago
- 2 weeks to make
- Serves 4
These aren't processed like shelf-stable pickles are - keep them in the fridge for up to 4 months (if they last that long!). These do require a "curing" time of at least 2 weeks, otherwise the flavour will be muted and slightly watery.
Ingredients
- 6 1/2 cups filtered water shopping list
- 3 cups cider vinegar shopping list
- 1/4 cup coarse sea salt shopping list
- 2 tbsp dried dill weed shopping list
- 2 tbsp "pickling spice" shopping list
- 2 tbsp whole mixed peppercorns shopping list
- 1 huge (or 2-3 grocery-store sized) bunch fresh dill, chopped shopping list
- 3 lbs cucumbers, scrubbed and sliced into coins shopping list
- 27 garlic cloves, minced shopping list
How to make it
- Scrub 4 (1-L) jars and their lids well in very hot, soapy water and air-dry upside down on a clean tea towel.
- Combine the water, vinegar, salt, dried dill weed, pickling spice and peppercorns. Bring to a boil.
- Meanwhile, pack dill into the bottom of each jar, then layer with garlic and cucumbers, completely filling each jar. See Photo
- Pour the hot brine into each jar over the cucumbers, covering them completely.
- Screw the lids on tightly and place in the the refrigerator, undisturbed, for a minimum of 14 days.
- The longer you leave them in the refrigerator the better they will be!
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