Tuesday, June 24, 2014

The Easiest Dill Pickles Ever. And They Also Taste AMAZING!

Cafe Drake HRV disagrees with you - we're sorry but you do have time to make your own pickles. Our new recipe requires no overnight soaking and jars need to be processed in a hot water bath for only 10 minutes. Let's start small. Four 8 oz. canning jars and 5-6 Kirby cukes; if the cukes are very small you might even need 7. Rinse the Kirbys and slice, anyway you like, and then place in canning jars. Do not peel cukes. Set aside while you bring to a boil in a small saucepan 1 cup water, 1 cup white vinegar, 1 T. kosher salt and 1-2 t. sugar. When the brine reaches a boiling point remove from heat. Now fill each jar with: a bunch of fresh dill fronds or heads (you can't overdo it), a large pinch each of yellow mustard seeds and whole coriander seeds, 1 clove of chopped garlic and 1 small dried red chilies (flakes are OK too). Pour hot brine over jar contents, filling almost to the lid but leaving 1/2" or so head space. Seal jars, process in a boiling water bath for 10 minutes and let rest until cool and a proper seal develops. For best results wait at least 4 weeks before opening and devouring YOUR OWN HOMEMADE PICKLES. Easy, right?

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