Tuesday, October 29, 2013

How to Make Quick Pickles - Quickles

This past week I journeyed with my dashing groom, my snuggly prince, and my mother-in-law on a road trip through the South. We visited family in North Carolina, stayed at a cabin in the Mountains, hiked waterfalls, climbed through caves, braved mile high swinging bridges, visited a winery, visited fort sumter, savannah riverfront, and even stayed a night in Charleston with BT's cousins. While there I got to taste some quickles cousin Michelle made that she found a recipe from TheShiksa. I couldn't quite get them off of my mind and bugged her until she sent me a link to the recipe before I even arrived home. Well - after a whole day home I ran to Publix and bought what I needed - or what I could find that I needed. Here is my slightly tweaked version of the recipe.

  • 5 garlic cloves
  • 1 fist full of fresh dill
  • 1 bay leaf or a shake of dried
  • 1/2 tsp of whole peppercorn
  • 1/2 tsp of coriander seeds
  • 1/2 tsp of dill seeds (not dill weeds - i ended up finding it at walmart after a couple stores I checked didnt)
  • a couple shakes of red crushed pepper
  • a shake of celery salt
  • 1/4 tsp of fennel seed
  • 8 small cucumbers (without the wax coating)
  • 2 cups of water
  • 1/4 cup white vinegar
  • 1.5 tbsp course salt
  • 1 mason jar
  1. Put slices of garlic into a pan with water and let it boil for one minute to blanch the garlic (this keeps the garlic from turning blue in the soaking. After boiling for one minute drain the garlic.
  2. Add garlic, all spices (except salt), and cucumbers into the mason jar. The cukes will likely have to be squished to fit but after the soaking they will shrink so should be easier to get out.

  3. Boil the vinegar and water and salt in a saucepan until salt is gone and about one minute after
  4. Use a funnel if you have one - and pour the solution over the cucumbers until they are covered.
  5. Let the jar cool off before closing with the jar top and sticking it into the fridge.
  6. After about two days of soaking you can take them out to eat, but the longer you wait - the tastier they will turn out to be.
  7. Enjoy!

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