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[42itous]

Making half-sour dill pickles according to my grandfather's recipe. Put water, garlic, and peppercorns in a pot of water. Add a teaspoon of salt for each cucumber (plus more for whatever other veg you're pickling). Slice the cucumbers lengthwise and put them into jars. You can put the carrots and radishes in the jars too if you like them crunchy, but we like them better if they go into the boiling water for a minute or two. Once the water is boiling, add the dill. Cram as many vegetables into each jar as you can, then pour the boiling pickle brine in to the brim. Cap the jars loosely and leave them on the countertop for a couple of days, then move them to the fridge and start eating. These keep in the fridge for a week or two.

Comments

[en-ki.livejournal.com]

Ah, you're my hero. I've been looking for a personally-vetted pickle recipe that doesn't take an unreasonable amount of time.

[42itous.livejournal.com]

And speaking of not taking too much time: I've been forgetting the "two days on the kitchen counter" step this summer and the pickles are still good. Maybe a bit less flavorful.

You can add mustardseed or fenugreek or other whole spice. Pickle green tomatoes, parsnips, little whole peppers... You can put all the veg into the jars and add boiling brine, I've just started putting the carrots and radishes into the pot for a few minutes because Rose likes them less crunchy.