Monday, July 16, 2012

Homemade Refrigerator (No Cook) Pickles

Is there a better pickle than a Claussen kosher dill pickle?  I don’t think so.  Do you want to make a great pickle with a crunch like the Claussen pickle, also called a refrigerated deli pickle or a Lithuanian half sour pickle?

To get the crunch you can’t cook the pickle which makes it easier on you.  There are only a few steps to follow:  stir brine together, clean and cut the cucumbers, and stuffed into a jar with garlic cloves and spices.  And then you wait for a couple of days.

Let’s try them together.  The recipe is quite large so you can cut it down if you like.  I was gifted some cucumbers and going to try these with my wonderful gift.  Thank you Cathy.

35 to 40 small to medium pickling cucumbers
1 gallon cold water
1 cup cider vinegar
2 tablespoons mixed pickling spices
2/3 cup Kosher salt (Do Not use iodized salt!)
4 cloves garlic or more, to taste
4 fresh dill heads or 4 tablespoons dried dill seed (Not weed! I used dried dill seed.)

Wash cucumbers but do not scrub them.

Trim 1/8 inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done.

In a wide mouth jar or crock (any wide-mouth, food safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.

In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.

Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!

Cover lightly with a lid just perched on top to keep off any fruit flies.

Leave out of direct sunlight on the counter for two to four days, or until the cucumbers taste like pickles throughout.  Sample them after 2 days.

Put into jars and put on your lids and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine and don’t drink the pickle juice.   I love dill pickle juice.

If at any point in the proceedings foam develops on top of the brine, use a spoon to remove it. If there is fuzz attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

This is a super diet food.  You can always reach for a dill pickle and never have to worry about the calories.  Any time you are serving a sandwich, put one on the plate.  If you have a large get together planned make sure to pull them out.  Put out a tray of them with your veggie tray and proudly let everyone know you made them yourself.

Be happy and may God bless you and yours.

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