Gram and I got back in the kitchen this week! Was good to have some distraction from worrying about my babe on her first day of school!
We decided to go for a very apropos recipe for the season...PICKLES!!
Yum. I love pickles.
These are INCREDIBLY easy and so freaking delicious...are you ready?
Here we go...
A whole gobsmack of small (English, I believe?) cucumbers, washed well.
Now, slice 'em so they're on the shy side of a 1/4 inch thick. If you have a Pampered Chef (shout out to Pampered Chef!! Not sure I've found anything that I don't like from them...) mandoline, get that sucker out and slice away!
Now, put your sliced cukes into a (or divide equally into two) roasters:
Peel the cloves from 2-3 garlic bulbs then smack 'em a bit with the wide side of a knife to help them release their garlicky wonder.
Wash a bunch of dill and divide it equally among three ice cream pails, stems and all:
Now, divide your smacked garlic equally.
Next up, sugar!
And a little pickling salt.
Stir it all together and bring to a boil,
Then divide it between the two roasters (or just pour it all into one, if it all fits), try to make sure the cukes are almost covered, you can push them down a bit, but they shrink while they cook.
Wait, cook? Yup, cook! 250* for 30 minutes!
Now, while they're nice and hot, divide (dang, we're doing a lot of dividing here!) the pickles into the three pails, adding the brine equally to all.
Cover, place in fridge, and dig down deep for some will power...'cuz you've gotta let these guys sit for 1 week (at best...Gram usually can't wait that long but she tries to go at least a couple of days!).
And there you have it!
Gram's Refrigerator Pickles
3 ice cream buckets of English cucumbers
2-3 garlic bulbs
Large bunch dill (or a few smaller ones...dill is good!!)
8 cups sugar
8 cups apple cider vinegar
8 cups water
1 cup pickling salt
Clean cucumbers well, slice to about 1/4 inch thick, and place in roaster(s). Separate and peel garlic cloves and smash them a bit to release their flavor. Wash dill. Divide dill and garlic equally among 3 clean ice cream buckets. Bring sugar, vinegar, water and pickling salt to boil. Divide brine equally between two roasters (unless you fit the cukes all into one) and place roasters in 250*F oven for 30 minutes. Immediately transfer pickles to ice cream buckets with dill and garlic in them, dividing pickles and brine equally between the buckets. Place buckets in fridge and let sit for 1 week (if you can) or at least a few days!