No Vinegar Dill Pickles

 

 

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For each quart of pickles you will need:

A quart Mason jar with new lid and rubber ring
Perfect small pickling cucumbers
1 tablespoons salt
1 teaspoon pickling spice
½ teaspoon dry dill weed or a head of fresh dill
Crushed garlic cloves to taste
Hot Chilies to taste – fresh, dry or dry chili flakes

 

Rinse your cucumbers in cold water.  Use only perfect cucumbers.  Do not cut out any blemishes or use cucumbers that have any bruises, nicks or cuts in the skin. Anyplace the skin is cut or bruised will be a mushy, icky spot when the pickles are finished.

 

So, pack your jar full of perfect cucumbers.  Add everything else.  Add fresh cold water to fill the jar within ½ inch of the top of the jar.  Add the lid and screw down all the way.  Set the jars upside down on a tea towel and leave overnight.  The next morning turn the jars right side up and back off the lids ¼ turn.  Set in a cool dark place, (pantry shelf.)  The following day, screw the lid back down.  Leave for at least a week before using. 

These pickles are delightful in that although they are pickles, they have a wonderful fresh taste instead of the overpowering vinegar taste that pickles sometimes have.

These pickles have a shelf life.  Their texture becomes compromised after about 3 or 4 months, so only make as many as you feel you can use in that amount of time.  Since they are so easy to make though, you can make a new batch every few months with no trouble.  I usually make them for as long as there are pickling cucumbers in my garden.

 

 

 

The English Country Kitchen

 


        Copyright © 2008 - Geraldine Duncann

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