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Lifestyle

November 2, 2012

Make pickles in the refrigerator

The process of pickling can seem daunting, but novelist and food blogger Jane Ward shows us that pickling is easy and fun.

When thinking of the most common type of pickle, the kosher dill comes to mind. This famous pickle has been placed alongside sandwiches, on burgers and eaten right out of the jar for years. Sometimes the tangy sour-sweetness seems to fit any craving. Now you can make these delicious refrigerator dill pickles right at home. After properly sterilizing your jars, simply add all of the ingredients, cucumbers and spices to a jar.

Ward, an Amesbury resident, notes that you don’t want to pickle anything with too many bruises or wrinkles — “if it’s bad going in, it’s bad coming out too,” she says. Next, pour water into the jar until the cucumbers are completely covered. This recipe is for refrigerator dills. That means, after you secure the lid and store the pickles in a cool, dark place, in about 2 weeks you will have fresh, half-sour Kosher Dill Pickles. These Kosher Dills will last in your refrigerator for several weeks after being opened.

Before you start cutting up the cucumbers though, take a look at them and possibly try one before you pickle it to make sure that the taste isn’t too bitter. Once the cucumbers have passed your taste test, these Kosher Dill Pickles will taste delicious with any meal. Try out this easy recipe today.

Kosher Dill Pickles

Ingredients

12 pickling or Kirby cucumbers

3 tablespoons kosher salt

9 cloves garlic, peeled

3/4 teaspoon mixed pickling spice

3 full fronds of fresh dill, washed

3 1-quart canning jars with lids, sterilized

Instructions

1. Wash and dry the cucumbers and trim stems.

2. Cut the cucumbers into quarters lengthwise.

3. Pack the quartered cucumbers into the pre-sterilized jars.

4. Divide the remaining ingredients into thirds. Place 1 tablespoon of kosher salt, 3 cloves of garlic, 1/4 teaspoon pickling spice, and 1 frond of dill into each of the three jars along with the cucumbers.

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