I had a whole lot of beautiful fresh dill from CSA week 1 that wanted to do something fun and tasty with and tada…I made pickles! It is too bad that we didn’t get dill and cucumbers in the same week. I also got to dust off (literally) my mandoline slicer. I used the “2” setting for the thickness and was happy with it.
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| Pickle prep |
A mason jar is ideal for this, but I didn’t have one on hand so made do with a Pyrex glass dish with a lid.
I ate some of them straight out of the container and also added them to salads. And now that most of the pickles are gone, I sliced up the kohlrabi (also from week 1) and threw them in the brine to see how pickled kohlrabi tastes!
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| Ready to eat |
I like my pickles super sour, so feel free to add a bit of sugar if you prefer a touch of sweetness.
Refrigerator pickles
Adapted from Smitten Kitchen
Ingredients
4 kirby cucumbers, very thinly sliced
Fresh dill
3 cloves garlic, cut into quarters
1 Tablespoon mustard seeds
1 Tablespoon salt
1/2 cup white vinegar
Directions
1. Layer all the ingredients into a mason jar or glass dish with a lid and place in refrigerator. The cucumbers don’t need to be fully covered as they will exude enough water to cover themselves.
2. Give them a shake in the fridge every couple of hours. They can be enjoyed in as little as 1-2 hours and can stay in the fridge, submerged in their brine, for up to 3 weeks
Kara Cooks and Eats 