Growing up on a farm with a huge garden, we were always pickling, canning and preserving food for the winter.  It was always the hottest day of the year when we did this, but unfortunately, the produce doesn’t care how hot it is when it gets ripe.  Your comfort level isn’t exactly at the top of the priority list!  This summer I was gifted an entire grocery bag full of cucumbers from my Brother’s garden.  I decided to make some refrigerator pickles with them.  There is “hot bath” canning and then some things you don’t put in a hot bath, but put the ingredients in a jar and put them in the refrigerator. The major difference is that the “hot bath” canning is good to go in your cellar/pantry/cupboard for months on end. I set out to make some “Slightly Sweet Dill Refrigerator Pickles” with a recipe from epicurious.com .  This recipe was originally published in Bon Appetit.

First you’ve got to get your hands on some cucumbers. I used rather large cucumbers and they taste just fine.

Then gather your ingredients.

Actually, let’s back up. Since we’re canning before you do any of this you’d better get the number of jars you want. They can usually be bought by the dozen or if you have them already, just gather your rings and fresh lids.

Per the recipe, smash up the mustard seed and peppercorns. If you have a mortar and pestle this is your chance. I don’t have one and just used a spoon and a plastic bag.

After you smash those seeds up, you will put them in a medium saucepan. Add the vinegar, water, sugar, salt and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.  Beware, your kitchen will stink. But, you’ll have some tasty pickles once it’s over! While the liquid is heating, slice the cucumbers.

Set your jars out. I recommend placing them on a heat safe surface that’s anti-skid. You will be pouring liquid that just got done boiling…reduce as much chance for spilling as you can. Put the cucumber slices and onion in the jars.

Once the liquid has been brought to a boil and sugar is dissolved get ready to ladle the liquid into the jars. You can get nifty canning utensil kits at your local store…get this! The funnel is the perfect size and you need the jar gripper thing to safely carry these hot jars.

Once the liquid is distributed throughout your jars place in the refrigerator with the lids off for 24 hours. Then cover the jars with your lids and rings.  And voila, you have refrigerator pickles! 

Canning is a completely foreign concept to a lot of people. My tips: talk to other canners, have no fear and get a friend to help you. The USDA (United States Department of Agriculture) has some really nice resources. Recipes, tips and lots of food safety information. USDA 

ingredients:

1 small sweet onion thinly sliced

2 pounds pickling cucumbers, cut into 1/4 inch slices

1 large bunch dill, coarsely chopped

1 tbsp yellow mustard seeds

2 tsp whole white peppercorns

1 1/2 c apple cider vinegar

1 c water

1 c sugar

3 tbsp coarse kosher salt

2 tsp dill seeds

Enjoy!

Happy Pickling,

Emily