This weekend we did a lot of cooking. One of the easier recipes that everyone agreed turned out delicious were these 24 hour half sour pickles:
1 cp. cider vinegar
5 cp. water
1/2 cp. sugar
1/3 cp. Kosher salt
Put all of the above in a pot and bring to a rolling boil. Then set aside and cool completely.
3 lbs kirby pickles, cut into spears
1 bulb garlic, peeled & sliced thin
1 small bunch baby dill
The cucumbers were put into a 2 large jars, along with the garlic and dill (we put crushed red pepper in one, and that was great). Then pour the cooled brine into the jar, put on lid and store in refrigerator, (must be put in a refrigerator). After 24 hours they are done, but if you leave for 48 hours they taste even better.
Fresh pickles out of the fridge 36 hours later, though we ate them with dinner the night before.
Mmmm…. spicy half sour pickles, in one day. Really crunchy too.
Lisa said these were the most amazing pickles she has ever tasted. Seeing as I LOVE ME SOME PICKLES, we are going to try this recipe immediately. We will update you with our results. XO Kate and Lisa
[...] homemade pickles, a toasted bun and a glass of Mother’s Milk. [...]