I know we've been crazy busy but I was shocked when I logged in here today to discover how long it's been since I've written anything on my blog. I love reading other blogs and understand that it's a common story. Facebook, Twitter, Instagram and more are immediate and require less thought.
But, that being said, I made these refrigerator pickles this morning utilizing some of my burgeoning harvest of cucumbers and would like to share the recipe and process. It's a great way to make just a quart of pickles with no need to haul out the canner. They are ready after 24 hours but I have found that they really need at least a week to best develop the flavor.
(Makes 1 quart)
Fill a quart jar with whole pickling cucumbers or sliced cucumbers. Don't be afraid to pack it full.
Add 4 garlic cloves (peeled), 1/2 tsp. mustard seeds, a pinch of hot pepper flakes (more if you like heat), 1 Tb. coriander seeds and a generous handful of fresh dill sprigs. (Later in the season you can use the seed heads instead).
In a non-reactive saucepan combine 1/2 cup + 1 Tb. distilled white vinegar, 1 1/2 Tb. Kosher or pickling salt, 1 Tb. sugar. Heat until sugar and salt dissolve. Remove from heat and add 1 cup cold water. Pour over cucumbers in the jar. It should cover all the cukes.
Cover and place the jar in the refrigerator to allow the flavors to develop. The pickles should keep for at least a month - but in my experience, they won't last that long.
We're not taking our produce to the Potter County Farmers' Market thus far this summer. However, we do have some vegetables available now and more will be ready in coming weeks. If you have interest, call (274-8004) or email (firstname.lastname@example.org) and we'll talk about how we can connect.