Summer’s garden bounty is in full-swing and Farmer’s Markets are bursting at the seams with lovely fresh produce. I always buy far more than I need, but I just can’t resist.
Homemade Dill Pickles are gluten-free and don’t require canning equipment.
One of the vegetables that beckons to me is small, Kirby cucumbers—just right for pickling. In fact, sometimes they are labeled “picklers” as they were this past weekend when I bought some at the Vail Colorado Farmer’s Market. But the thought of hauling out all of the usual canning equipment to make pickles does not excite me at all.
Instead, I make my dill pickles the quick way—overnight—brining in the fridge. One taste and you’re hooked: the flavor is fresh and “dilly” but low in sodium because you control the salt. And, I just step outside to my patio to pick fresh dill but you can find it in supermarkets in the produce section. The best part to me, besides the flavor, is that the pickles are crisp and crunchy.
Here is the easy recipe for these delicious pickles, which keep for about a week in the fridge. Don’t worry, they won’t last that long!
HOMEMADE DILL PICKLES
By Carol Fenster
Choose the small, Kirby cucumbers for this recipe for the best results—they fit more easily in canning jars. This small recipe makes enough for two (16-ounce) Mason jars, but use whatever size fit your pickle length. I prefer using fresh dill from my backyard herb garden, but you can use dill seed.
3 small pickling (Kirby) cucumbers
½ teaspoon black peppercorns
½ teaspoon mustard seeds
2 sprigs (about ½ ounce) fresh dill (or ½ teaspoon dill seed)
2 garlic cloves, peeled and thinly sliced
¼ small onion, sliced
1 cup water
¾ cup white wine vinegar
¼ teaspoon salt
¼ teaspoon sugar
[1] Wash and quarter the cucumbers lengthwise into spears and divide evenly between two canning jars. Divide the peppercorns, mustard seeds, dill, garlic, and onion evenly between the jars.
[2] In a small saucepan, bring the water, vinegar, salt, and sugar to a boil and stir until the sugar and salt are dissolved and then divided evenly between the two jars. Cover and refrigerate overnight. Keeps for 1 week, refrigerated. Makes 12 pickles.
Per pickle: 16 Calories ; 0g Fat; 0g Sat Fat; 1g Protein;1g Fiber;4g Carbohydrates; 48mg Sodium; 0mg Cholesterol
