Well, summer is over! Boo hoo! And it didn’t even get that hot. September has been pretty nice so far although now that fall has officially arrived so has the rain. It’s a time to nest and peer out into the gloom, warm and cozy and preferably clutching a couple of cats. Pickles are one of my favourite things. I like all kinds: sweet mixed, bread and butter, polskie ogorkie, garlic dill, mustard, hot and zesty and so on. You can also pickle almost anything: beets, cukes, cauliflower, beans, asparagus, eggs, herring (that one I haven’t tried). I’ve always wanted to make my own pickles but the accoutrements necessary are a little cost prohibitive right now. You need the jars, the special jar tongs, the giant pot to boil the jars etc. While I will one day own these items and pickle myself up a storm, right now I just want some pickles. I ran across an article for refrigerator pickles the other day and thought, yes, the time is now! I will pickle! Refrigerator pickles take a couple of days in the fridge and all you need are the ingredients (which are minimal) and a clean jar. The only down side is they only last about ten days, but don’t worry, they will be gone before then. I made the recipe in the magazine first and then decided to tweak it a bit and experiment. They turned out awesome and are super easy to make.
1 1/4 C white vinegar
1 1/4 C water
1/4 C salt (decent quality coarse salt is best)
1 bay leaf
2-3 garlic cloves, sliced
1/2- 1 fresh habanero, thinly sliced
1/2 bunch fresh dill
4-5 japanese cucumbers, quartered lengthwise
-1 empty 1 L jar and lid, cleaned and dried
-combine the water, vinegar and salt and stir until the salt is dissolved
-add the pepper corns and bay leaf
-put the cucumber quarters into the jar, it should be full but not stuffed too tight
-add the garlic dill and habenero slices ***do not touch your face or any other body part after handling habeneros! Wash your hands immediately after handling or wear gloves ****do not touch your eye after eating one of the pickles! (not that I did that or anything) These pickles will be spicy but the heat will come on fairly slowly and they’re more garlicky than hot!
-pour the vinegar mixture into the jar, make sure it covers the cucumbers, if it’s a little under just add a little more vinegar.
-put on the lid and leave alone for 3 days!
-eat within 10 days.
Next I will try sweet ones! And Thanksgiving looms! Hurrah!