We have spent a portion of the last three weekends making pickles. Our first attempt (you can read about here) turned out satisfactory. We found the brine to be much too potent. Since our cucumber vines only provides a cucumber every other week, we headed to the Auburndale Flea Market that hosts a large farmer’s market section. We have now made two trips to stock up on cucumbers and will probably make another trip next weekend. I want to make my Oma’s recipe.
Our first goal was to alter the first recipe we used. I did some reading about vinegar and after some debate we settled on using three equal parts white vinegar, apple cider vinegar, and water. We also doubled the amount of sugar we added. I don’t know that this made a difference in the taste, but my boyfriend cut this batch into spears instead of disks.
As we were mixing up our second batch of dill pickles, we decided to try a second recipe instead of making 6 jars of the same kind of pickle. I did a quick search and chose the recipe that sounded the most different from the dill recipe we were already using. Thank goodness it was an amazing recipe. Since they were already in the jar, we added jalapeno peppers and garlic to the recipe.
We ran out of jalapeno peppers for the last two jars, so we added crushed red pepper flakes. We made certain to make one of dill and one of bread and butter pickles with this variation. I didn’t think I would like these since I don’t like spicy, but I really enjoyed them.
This weekend, we once again picked up cucumbers. This time we doubled the amount of cucumber we purchased. We also had to purchase jars since we have used our entire supply. We opted for the pint size jar so we can give them out to more people. We stuck with the bread and butter pickle this time. The only addition we made was to add Pickle Crisp Granules. We are hoping the pickles keep their crunch.
Spicy Dill Refrigerator Pickles (revised)
1 jalapeno pepper, quartered
2 cloves garlic, for each jar
1 ½ tsp whole black peppercorns
1 ½ tsp ground coriander
1 cup white vinegar
1 cup apple cider vinegar
1 cup water
¼ cup kosher salt
1/2 cup sugar
In a medium saucepan, bring vinegars, water, salt, and sugar to a boil, stirring to dissolve most of the salt and sugar. Divide brine among jars, almost to the top (Do not worry about leaving head space; these are refrigerator pickles). Screw on jar lids.
Leave jars on kitchen counter for at least 3 days. After that, refrigerate. They can be eaten after the three-day mark but the flavour will continue to develop so you can certainly leave them longer in the fridge before eating.
Bread and Butter Refrigerator Pickles
1 jalapeno pepper
3 cups sugar
3 cups apple cider vinegar
1 tsp salt
1 tsp mustard seed
1 tsp celery seed
1 tsp ground turmeric
1 tsp ground cloves
Slice cucumbers into medium slices (the thicker the slices the crisper the pickle). Cut up Jalapeno and remove seeds (unless you want these really spicy). Fill 2 quart jars or 4 pint jars with cucumbers and peppers. In a medium saucepan, mix the remaining ingredients. Cook and stir until the sugar is just dissolved. Divide among the jars; filling almost to the top. Cover and let sit for 24 hours before refrigerating.