We finally tried the pickles this weekend and they were a winner! Nice and garlicky. So now that they have been taste tested I feel like I can share the recipe:
Dill Pickles from the pantry of BoogaJ
Tools & Ingredients:
3 - 1 pint canning jars with lids -- since these are refrigerator pickles you can use the plastic lids instead of the sealing kind
About 6-7 pickling cukes
3 c. H2O
1 c. Apple Cider Vinegar
2 Tbsp. Salt -- non iodized!
Soak cleaned cukes in ice water for about 2 hours.
Put jars and lids through dishwasher cycle or clean them thoroughly and boil to sanitize.
Boil water, vinegar and salt for about 5 minutes.
Meanwhile cut cukes into quarters lengthwise and trim length if necessary. You want the cukes below the shoulder of the jar so they will be completely covered by the liquid. If you have little tiny cukes, I bet you could just use them whole.
Smash garlic cloves with side of chef's knife -- remove skin and discard. Place a smashed garlic clove in the bottom of each jar.
Place a good sized sprig of dill in each jar.
Add pickles -- really shove them in and fill up as much of the jar as possible. Top each jar with another smashed garlic clove and more dill.
Pour hot vinegar mixture over cukes, filling jar almost to the top.
Screw lids on jars and let sit on the counter for 24-36 hours. Refrigerate and eat in 1-2 weeks.
There seem to be lots of pickling cucumbers at the farmer's markets right now, so I hope you find this recipe useful. And if you have a favorite pickle, I would love to hear about it!
Final note -- I mentioned the root beer that we made at the beginning of August. We tried it the week after we bottled it and it was flat and not so good. We let it sit in the refrigerator a couple more weeks and now it is fizzy and wonderful! Lesson learned -- be patient with carbonation using ale yeast. I'm planning on trying lemon lime soda or ginger ale later this week if time permits. I'll try to post more info on the whole soda making process then.