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A Taste of Summer

July 12, 2017

One of our favorite summer traditions is making refrigerator pickles. My mother-in-law gave me her recipe: it's the most perfect pickle you'll ever taste! 

 

Without further ado, here it is:

 

 

Brine:

* 2/3 c canning or pickling salt
* 3 c white vinegar
* 5 c water
(makes 4 qts)

For each quart jar, put in:

* 1 tsp alum
* head of dill in the bottom of jar, and again on top
* 1 clove garlic (cut it up)

After putting in the alum, dill and garlic, fill jars with cucumbers. Carefully pour in enough brine to fill jar, leaving about a half inch head room. Set outside in hit sun for 24 hours, or shade for 3 days. Then refrigerate for 2-3 weeks. Then nom nom nom!
 

 

I'll be really honest - I've already tasted them. I'm not sure why the directions say to let them sit for 2 weeks in the fridge. After 12-15 hours, they taste pretty amazing already!

 

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