Thursday, September 17, 2009

Refrigerator Pickles with Garlic, Dill, and Coriander



This is so simple you won't believe it. It is also a lot of fun because you can experiment with all kinds of different spices to make your own unique pickle. Gather these things and go to the kitchen.

2-3 cups white vinegar
2-3 pickling cucumbers
palmful dried dill
palmful of whole coriander seeds
3 whole cloves garlic
1/4 cup salt
1/8 cup sugar

Thinly slice cucumbers. I use the slicer blade on my food processor which works perfectly for this. Arrange cucumber slices in a glass container that is just big enough to hold them. You don't want a lot of extra space. In a pot over high heat add the vinegar and the rest of the ingredients. You will only need enough vinegar to cover the sliced cucumbers. Cook vinegar mixture until all of the salt and sugar has dissolved and it has started to boil. Pour the hot vinegar over the raw cucumber slices, allow it to cool on the countertop, cover, and stick it in the fridge. They will be ready the next day and will keep for about a month.

5 comments:

Justin Fox Burks said...

As you can see, it is almost time to make more!

rookie cookie said...

I have been lazily looking for a recipe for pickles. Good timing on this post. Prolly going to make these this weekend.

Girl Felt Food said...

mmmmm

TavoLini said...

I didn't realize they kept for a month! (of course, I usually eat them within the week) Refrigerator pickles are my favorite, definitely :)

Anonymous said...

Could you make these sweet or bread and butter style by just adding sugar?
ashley