No, this won’t be some diatribe about how the pregnant woman NEEEEEEEEDED pickles stat.
But the pickles I made (8 quarts for anyone curious 😀 ) a few weeks ago are…safe. Power has been restored to my humble abode after a full 3 1/2 days without. I’ve never been so glad for Mr. Prevention’s thinking on his toes as he ran out to Home Depot at the crack of dawn last Tuesday morning for a generator. We were without power from late Monday evening until Thursday afternoon. As the days passed, areas around us…all areas around us, it seemed, had power restored and it was as if we were the lone rangers left to battle the elements and live like cavemen. It is kind of nice not having spent time straightening my hair in the past 5 days…
My in-laws were planning to head up to Michigan for the weekend, but my father-in-law had an unfortunate freak accident which included breaking his elbow (OW!) and having surgery on Thursday (Owww). So instead, we packed up the Sentra and headed their way on Thursday after work. With leftovers (since we had no way of heating them all week long). And with pickles. And with all of the other 4th of July travelers (ugh).
My father-in-law and I not only share a love for really great IPA’s (let’s not talk about those, though…such a tease), but also know a darn good pickle when we taste one.
The weekend in central Illinois was spent eating at all of Mr. Prevention’s favorite local dining establishments, watching a hot dog eating contest (not kidding), lounging around, watching the dogs tolerate one another, reading (good book!), Pinterest-ing, shopping for baby stuff til I could drop and finalizing our registry…and watching fireworks.
And then last night, enjoying a cookout…with pickles. Burgers, corn, potatoes, veggies…and pickles. Perfection!
- 1 quart wide mouth mason jar with lid
- 4 pickling cucumbers ("cukes")
- 3-4 cloves garlic
- 8 sprigs fresh dill
- 1 Tbsp coriander seeds
- 1 Tbsp sugar
- 1½ Tbsp kosher salt
- ⅔ cup white vinegar
- 1 cup water + more, as needed
- Quarter the cucumbers into four slices each, lengthwise, or cut into ¼-inch chips. Cut the garlic cloves in quarters.
- In an extra mason jar or covered container, combine coriander seeds, sugar, kosher salt and vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
- In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and sprigs of fresh dill.
- Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
- Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for at least 24 hours before tasting (best after at least 1-2 weeks, however). The pickles last up to 12 months refrigerated.
My weekly menu isn’t much as I’ll be mostly fending for myself this week…
Weekly Menu: July 6th – July 10th
- Sunday: visitor 🙂
- Monday: Pickled “Fried” Green Tomatoes with Buttermilk-Herb Dipping Sauce + salad
- Tuesday: leftover pork tostadas
- Wednesday: probably a fruit & yogurt parfait
- Thursday: Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
Not sure what’s on the agenda today, but I’m just glad it’s not Monday yet 😀
I loves me some pickles! I’ve made my friend Jacky’s grilled pickles before – so good!
We are going to the Mayo Clinic for Tony a week from today – I am going to try to use up what we have on hand – should be an interesting meal plan!
Enjoy your Sunday!
I need to catch up…what’s going on with Tony?
I need to make something like this. I have never made my own pickles 🙂
you know, I’ve never made pickles……and this is the perfect recipe to try!!
prettyprudent.com has an amazing recipe for spicy refrigerator pickles. They have curry powder in them and they are awesome!
Looking forward to making these pickles! My first try at refrigerator style! We will surely enjoy them and a good IPA here in Romeo Michigan! Lol
This recipe is fantastic! My husband usually prefers bread & butter pickles, but I keep catching him in the fridge snacking on these. One thing I changed a bit from the first batch to the second was that I added half of the coriander seeds to the bottom of the jar. On the first batch, we’d have to “scrape” them back into the jar before pulling the pickles out. Just a convenience thing. The ingredients are perfect. They will be going into the “favorite recipe” category!!
Surpluss of cucumbers this year, made this twice now, tried adding a jalapeño the second time, can’t wait to find out how it turns out. Like how easy it is!!
Hope you like them, Matthew! Love the idea of jalapenos in there!
Thanks for the recipe. These are wonderful! About to start my second batch!
Your pictures are so great! I really respect recipes that include high quality and informative pictures. Can’t wait to give this recipe a try the next time I make pickles! Thanks for sharing!
Could you make this with green (unripe) cherry tomatoes? If so, would you pierce the tomatoes, slice them in half, or leave them whole
Hi Carol! I’ve never pickled tomatoes, so I’m not sure I could be of any help with your questions. I’m sorry!
I love this recipe! I have made these pickles four times in the past two weeks. So easy and very refreshing!
Lucille, so glad you have enjoyed! We keep some in the fridge all year! They keep so well!