Wednesday, September 30, 2009

garlic onion refrigerator pickles

  • 1lb small cucumbers (I've seen them called kirby and kuke, so I have no idea what is right)
  • pickling salt
  • fresh garlic, chopped
  • 2 onions, sliced into rings
  • cider vinegar
  • sugar
  • fresh dill
  • mustard seed

Combine about 1.5 cups of salt with 4 or so cups of water. Make sure that salt is well dissolved and pour over cucumbers in a tight container. Let sit at room temperature, out of the sun, for two days. Drain and rinse the cucumbers well. Combine 3 cups cider vinegar with 1.5 cups of water and 1/2 cup sugar, cook and bring to a boil stirring occasionally. Let cool for 20 minutes. In a tight fitting container, layer the cucumbers with the garlic, onion and dill with a few shakes of mustard seed. When vinegar mixture has cooled slightly, pour over the mixture and refrigerate for 1 week.

The dish: I once remarked to our favorite farmers that making pickles was more of a commitment than marriage was. I was being facetious, but there's an element of truth to that statement. There's no one step in making these pickles that's difficult, but if you skip one or screw it up your finished product will suffer. You can screw up in marriage pretty frequently and it can all end well anyway. Much like marriage, pickles are worth the effort, you'll never want to eat a pickle from a jar after you make your own. We used these on top of some pulled pork sandwiches and the taste was out of this world.

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