Easy Fridge Dill Pickles

This is the easiest recipe I’ve ever posted- and I’ve posted my favorite garlic bread recipe. 😉

Now that I’ve made them twice, I have to share the method because they were absolutely delicious. This recipe was adapted from Smitten Kitchen.com. I listed the ingredients needed for each 24-ounce (3 cup) jar. I bought an enormous bag of Kirby cucumbers at a farm stand and just kept making pickles until they were all sliced. TONS of pickles! I filled an assortment of recycled jars, lining the top with saran wrap to keep the lid from absorbing the pickle scent.

I used fresh dill and crushed garlic cloves to flavor the brine, but sliced white onion, dill seeds or pickling spice were other suggested seasonings. Pickles may be the perfect snack.

Per 24-ounce Jar:

  • 4-5 Kirby (pickling) cucumbers (or enough to fill the jar)
  • 3 tsp coarse salt
  • 1 T chopped fresh dill and/or one dill sprig
  • 2 large garlic cloves, peeled and lightly crushed
  • 1/2 cup white vinegar
  1. Using a mandoline, cut the cucumbers into 1/8-inch thick rounds. Place them in a lidded jar, filling the jar to the top.
  2. Add salt, dill, and garlic cloves.
  3. Pour in the white vinegar. The liquid level will be much lower than the height of the cucumbers but will adjust as they wilt.
  4. Close the jar, lining the lid with saran wrap if desired, and shake to distribute the ingredients.
  5. Place the jar in the refrigerator and shake it once or twice over the next few hours.
  6. Pickles are ready to eat in 6 to 8 hours but will keep, submerged in their brine, for up to 3 weeks.

Notes:

  • 1/2 to 1 tsp dill seeds or 1 T of pickling spice can be substituted for the fresh dill.
  • Thinly sliced white onion can be substituted for the garlic cloves.
  • Seedless cucumbers can be substituted for Kirby cucumbers but the pickles may be less crunchy.
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Gazpacho

The weather has been unbearably HOT. Gazpacho is the most refreshing soup to eat on a hot summer day. I feel so healthy eating it! It is so FRESH and COLD. It’s perfect as an appetizer, lunch, or light dinner.

I prefer to keep the vegetables chunky, but sometimes I will (almost) puree half of the soup in a food processor and then combine it with the chunky half. This recipe was adapted from my gold standard vegetarian cookbook, The Moosewood Cookbook by Mollie Katzen. I had CSA scallions and cippolini onions to add this time. I think that it tastes the best when it is made a day ahead of time.

Yield: 6 servings

  • 4 cups tomato juice (I use low-sodium Trader Joe’s Garden Patch vegetable juice)
  • 1 sweet onion, finely minced
  • 1 medium clove garlic, minced
  • 1 medium green bell pepper, minced
  • 1 medium red, yellow, or orange bell pepper, minced
  • 1 medium cucumber, peeled, seeded, & minced (I use an unpeeled seedless English cucumber)
  • 2 cups freshly diced tomatoes (a combination of Campari and grape tomatoes is nice)
  • 2 scallions, minced or thinly sliced
  • juice of 1/2 lemon & 1 lime
  • 1 tsp honey
  • 2 T red wine vinegar
  • 2 T fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 T extra-virgin olive oil
  • 1/2 tsp cumin
  • coarse salt and freshly ground black pepper, to taste
  • Sriracha, Cholula, or cayenne pepper, to taste
  1. Combine all ingredients. OPTIONAL: Puree all or some.
  2. Chill until very cold. (at least 2 hours, preferably overnight)

Tzatziki

 

IMG_4252

My mom made this Greek dish a lot when I was growing up. (Once- long ago- she spent a lot of time in Greece.) It is quick, healthy, flavorful and great. It can be eaten as an appetizer with pita bread, for lunch, or as a side salad. At my bridal shower (also MANY years ago), each guest brought a recipe to contribute to a special recipe book. My Greek next door neighbor brought her recipe for Tzatziki. This is her recipe. Tzatziki tastes better if made with thick yogurt. You can easily make thick yogurt by straining regular plain yogurt inside cheesecloth over a bowl.

  • 1 medium cucumber, seeded (I use a seedless English cucumber)
  • 1 cup Greek yogurt or strained plain yogurt
  • 1 T olive oil
  • 1-2 tsp vinegar (I use red wine vinegar or lemon juice)
  • freshly ground black pepper, to taste
  • coarse salt, to taste
  • fresh dill, chopped, to taste
  • 1-2 cloves garlic, minced through a garlic press
  1. Peel the cucumber and cut it into very small and thin pieces, slice it into rounds on the the thinnest mandolin setting, or grate it. Add the rest of the ingredients and mix.
  2. Leave in refrigerator one to two hours. Serve with toasted pieces of pita bread.

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