Spicy Garlic Dill Pickles (Refrigetator Method)

Almost Pickles

I’m way behind in my posts, and I feel horrible about it. I’ve been cooking up a storm, but haven’t had much time to assemble it all into useful blogging magic. I have a legitimate excuse, promise. I’ve been working nights in the Emergency Department of the local hospital to complete my Advanced EMT license. Saving lives is worth a little blogging delay, right???

Unfortunately, that means this pickle recipe is just a little bit out of season. A while back our CSA bag included both pickling cucumbers AND fresh dill in the same week! The obvious solution? Dill pickles! I searched far and wide for a decent recipe. I, personally, do not like sweet pickles. I won’t touch them. So many of the recipes I found suggested adding a small amount of sugar to the mix, but I don’t like even a hint of sweetness in my pickles so I was determined to avoid it. This recipe does the trick. When I finally cracked open the first jar, I ate the entire thing in about an hour. These are THAT good!

I strongly prefer to use fresh dill in my pickles, but I turn to dry dill in a pinch. This year, with the exception of the first batch, there was no fresh dill to be found at any of the grocery stores in town. It seems that lots of people around here pickle things and like their fresh dill. I made my second batch with dried dill, but that created its own unexpected problem. Dried dill floats and sticks to the pickles. I finally found the trick with the third batch…tea bags. I created my own little dried dill teabags and put them into the bottom of the jars with the rest of the spices.

Although some people boil their pickles in a water bath canner, I can survive without an apocalyptic supply of pickles so I stick to the refrigerator method. If you’d like to process yours to make them shelf stable, you can find instructions here.

Place your spices in the bottom of each jar.

Place your spices in the bottom of each jar.

Cut cucumbers and place into the jars. They should fit tightly but not be squashed.

Cut cucumbers and place into the jars. They should fit tightly but not be squashed.

After about 2 weeks, enjoy your pickles. The longer they sit, the better they taste!

After about 2 weeks, enjoy your pickles. The longer they sit, the better they taste!

Ingredients
2 pounds pickling cucumbers
1 1/2 cups distilled white vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
3/4 teaspoon crushed red pepper per jar (1/4 teaspoon per jar)
6-12 sprigs fresh dill (2-4 per jar), or 2-3 tsp dried dill per jar
1 1/2 teaspoon black peppercorns per jar (1/2 tsp per jar)

Wash the cucumbers, remove the ends, and cut them into spears no larger than 1 inch shorter than the height of the jar.

In a medium saucepan, combine vinegar, water and salt. Bring to a simmer.

Arrange the jars on the counter and divide the spices between them. Pack the cucumber slices firmly into the jars, but not so tightly that they are bruised or damaged.

Pour the brine into the jar, leaving approximately ½ inch headspace.

Tap the jars gently on a table or counter to dislodge any trapped air bubbles.

Apply the lids and rings, and allow them to return to room temperature. When cool, place them in the refrigerator. Your pickles are ready to eat in about two weeks and will last up to six months in the refrigerator (if you can leave them alone that long

Adapted from Garlic Dill Refrigerator Pickles by Marisa Mcclellan.

Farm Fresh: Tomatillo Curry

Tomatillo Curry

What in the world is a tomatillo? That’s the question I found myself trying to answer this week. Although I’d seen them a few times in the grocery store, I was never interested enough to try one. Then, I found myself saddled with three pounds of them! Roommate has been out of town for nearly three weeks now, so I have double the produce to use up.

At the beginning of the summer, I spent a lot of time looking up canning recipes that I’d like to try this year. One of the recipes I came across was for Curried Green Tomato Sauce from Ann Gardon’s book “Preserving for All Seasons.” After a bit of research, I discovered that tomatillos have a flavor quite similar to that of unripe tomatoes with a decidedly citrus-y twist. It seemed like it wouldn’t be too much of a stretch to substitute tomatillos for the green tomatoes. With a few minor tweaks, I was quite pleased with the outcome.

Ingredients
1/4 Cup butter (or olive oil for a dairy free/vegan option)
2 Onions, diced
3 lbs Tomatillos, washed and cubed (do not peel or remove seeds)
4 Tbsp Curry powder
1 Tbsp Cumin
1 Cup Water
1/2 Cup Brown sugar
1/2 Cup Golden raisins
3-4 Tbsp Lemon juice
1 tsp Salt (or to taste)

Melt the butter over medium heat and saute the onions until soft. Stir in the curry powder and cook 3 minutes more. Add the remaining ingredients and simmer for 30 minutes, stirring occasionally.

This recipe makes 4 pints (8 servings). It can be canned or frozen for later use.

To can this, ladle the sauce into pint canning jars leaving 1/2 inch head space. Seal and process in a boiling water bath for 30 minutes or in a pressure canner for 10 minutes.

Serve over rice as a vegetarian meal or as a side with grilled chicken or fish.