In a Pickle

Hi.

I know, I haven't been around recently. The combination of being in a mental rut and being on a diet... it has weighed heavy on me. But, I am back, hopefully no longer in a rut, but sadly still on a diet! So, today we have for you something I have always wanted to try (mostly because I am still totally intimidated by actual canning): Refrigerator Pickles!

Yes, it's that time of year, where giant piles of little pickling cucumbers teeter in pyramids at the markets... I love all kinds of pickles but since I am on a low-sugar kick I decided to go with a basic dill spear to start off. (I will get around to bread and butter pickles, my favorite, at some point.)

Refrigerator Pickles
 Adapted from my Grandma, who made "real" ones.


12 or so pickling cucumbers
4 cups water
3 cups white vinegar (I ran a little short and added some apple cider vinegar)
A large handful of fresh dill 
1/3 cup white sugar (I reduced this, by the way. You can play with the sugar level to taste)
1 head of garlic, roughly chopped 
2 Tablespoons pickling spice
2 Tablespoons of dill seed
3 Tablespoons of coarse salt (make sure to use a salt with no anti-clumping additives)
a pinch of red pepper flakes
4 quart sized self-sealing canning jars

Wash your jars thoroughly (you can run them through the dishwasher, it's so easy that way!) and set aside. You don't have to worry about boiling with these. Wash the cucumbers very thoroughly, slice into spears, and place in a large bowl.

Pour rest of ingredients over the top, stir gently, and let sit at room temperature for about 3 hours.

Carefully put the cucumber spears into the jars, add liquid and spices from bowl to cover, and close lids. Store in the fridge for at least 4 days and up to one month.

Refrigerator pickles are a great cool crispy treat that doesn't involve standing over a hot stove now that summer is finally here!

Come back Friday for another new ingredient from one of California's great independent farmers. (I promise, this isn't going to become the all-vegetable blog. I have some very non-diet-friendly ideas to share with you soon!)