Quick Cucumber Dill Pickles
Safety and Health Wise, Above All Else.
The gardens are starting to provide their bounty here in the Midwest. Cukes and zucchini are in abundance. I've made two batches of Zucchini Bread, and just did two pints of dill pickles three day ago.
The pickles have been a hit. Most might call them Refrigerator Pickles because I just boil the brine, add to the jars and keep refrigerated until they are gone.
These were ready to be enjoyed in two or three days.
They will keep three months in the fridge if they are not gobbled up and they last that long.
It is difficult to come up with a brine and flavoring that challenges and compares to that of many store bought pickles. I have made a number of attempts and many without too much success.
This batch was a success and the starting point of yet better things to come.
Add your own touch, and document your ingredients. if you come up with a winner, you want to be able to duplicate it.
These spears would be the perfect compliment to your next Bloody Mary.
The recipe is an original with a little research into the use of Alum.
- 3 to 4
- cucumbers cut into spears
- 2 c
- 1 c
- white vinegar
- 1 Tbsp
- garlic powder
- 1 Tbsp
- onion powder
- 2 tsp
- dill seed or sprig or two of dill if fresh
- 3 Tbsp
- salt (i used pickling salt but regular salt will work)
- 1/4 tsp
- alum found in spice section of store (optional, and note caution),
- see recipe comments on the use of pickle crisp in lieu of the alum. a suggestion provided by shirley makekau, which i am indebted.
FOR TWO PINTS
Other sources say soaking the spears in ice water at the start will also provide some crispness. though I don't think it will equal the use of a small amount of Alum. The Alum provided a definite crispness and slightly tough texture to the pickle rind, things I find desirable in a pickle.