Hydro Veggies

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Refrigerator Dill Pickles

cucumber pickles

We recently shared with you a recipe for pickles and mentioned that there is another method for making them.

We found this recipe by A Couple Cooks. Alex and Sonja (hi! and thanks!) provided a very clear explanation on how to make them; and we consider this is way easier and faster (both to make and enjoy)!

Ingredients

2 1-pint wide-mouth mason jars with lids
1 pound small cucumbers
3 cloves garlic
1 large handful fresh dill
1 tablespoon coriander seeds
1 tablespoon whole peppercorns
1 tablespoon sugar
1½ tablespoons kosher salt
⅔ cup white vinegar
4 small chili peppers (optional)
1 cup water
Yield: 2 jars

Directions

  1. Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
  2. Quarter the cucumbers into four slices each, lengthwise. Cut 3 cloves garlic in half. If desired, slice 4 chili peppers in half and add to the jars for a little extra heat!
  3. In a spare mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon whole peppercorns, 1 tablespoon sugar, 1½ tablespoons kosher salt and ⅔ cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
  4. In the two clean mason jars, tightly pack the cucumbers, garlic, and fresh dill (and chili peppers, if desired).
  5. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  6. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Source: A Couple Cooks.

 

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Kosher Dill Pickles

pickleingredients

There are two ways to making pickles, shelf stable or refrigerator. We will share a recipe for each. If you manage to be patient enough, then try this one. You may find a recipe for the latter here.

Before you make your pickles or any other preserves, jams and the like, make sure you sterilize the jars. Follow these easy 6-steps.

 

Ingredients

4L water

6 tablespoons coarse white salt (kosher, if available)

18-20 cucumbers, scrubbed

8 cloves garlic, peeled and lightly-crushed

2 tablespoons pickling spice (mix of mustard seeds, coriander seeds, black peppercorns)

1 large bunch of dill, washed

3 hot peppers (optional)

 

Directions

1. In a large pot, bring 1L water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the remaining water.

2. Prepare three 1-liter wide jars by running them through the dishwasher or filling them with boiling water, then dumping it out.

3. Pack the cucumbers vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and dill amongst them.

4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days.

5. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.

 

Source: barely adapted from David Lebovitz.