Quick Dilly Garlic Pickles

Love these little guys.  Let them hang out for 24 hours and boom. Done.  These can be canned, but will keep in an airtight container for as long as an opened jar of store bought ones.  I rinse them, and refresh the brine before storing to prevent them from getting too salty and soggy.

Cut them into spears, halves or rounds.  Use cucumbers, asparagus, string beans….whatever.

Recipe for small batch pickles

1 large English cucumber or small pickling Kirby cukes

1 cup white vinegar (not white wine, just the plain cheap stuff)

1 ½ Tbsp salt or 2 ½ Tbsp kosher salt*

Pinch crushed red pepper

4 garlic cloves, smashed

5-6 sprigs of fresh dill, cleaned

5.5 cup Tupperware

*Note on salt:  Since this is a quick pickling process and I did not can these, I used regular table salt.  You can use pickling salt if you are going to can your pickles.  The only difference between the two is that pickling salt won’t make your brine cloudy.

1.    Cut cucumber in half and then quarter each half.  Or cut cucumber into rounds.  Set aside.

2.    Crush garlic with the flat side of a large chef’s knive and remove peel.

3.    Layer cucumbers with garlic and dill sprigs in a container that holds 5.5 cups.

4.    Heat vinegar in a glass measuring cup for 2 minutes.  Add salt and mix until dissolved.

5.    Pour brine over pickles and add pinch of red pepper flake.  Pour enough water over mixture until pickles are just covered.

6.    Pop the lid onto your container and give it a good swirl.  Place in the refrigerator overnight for best results.

7.    The next day, if the pickle tastes too salty or briny, drain liquid and refill container with enough water to cover pickles and 1 Tbsp white vinegar.  If you’re happy with them, leave them in the brine.  Either way, they’re ready to eat at this point.  Keep them stored in the fridge for as long as you would keep any pickles in an opened jar.

Enjoy!
MJM

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