Wednesday, July 13, 2011
In the Kitchen - Simple Refrigerater Dill Pickle Recipe
The brine recipe that I've come up with is pretty straight forward and only requires a handful of ingredients. For those of you who might be interested, here it is:
Refrigerator Dill Pickle Brine Recipe
2 cups cold filtered water
1 cup of distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
a handful of dill sprigs (I like to use the flowers and stems as well)
2 - 3 cloves garlic cut in half
1/2 teaspoon of dried yellow mustard seeds
I'll adjust the measurements slightly depending upon my mood. Sometimes I'll up the vinegar by 1/4 cup if I want a more sour pickle or use an additional teaspoon of kosher salt if I want a saltier one. For some added heat, dried red pepper flakes would work.
Earlier this week, I pickled some sliced Hungarian Wax peppers with my cukes and boy was the end result deliciously hot! Last night I made a mild batch with some sliced carrots - delicious as well. Lastly, these crispy pickles are usually ready after 24 - 36 hours in the fridge but are best after 2 - 3 days.