I love, love, love this week’s #SundaySupper theme! Preserving the Harvest #SundaySupper is being hosted by Heather over at Hezzi-D’s Books and Cooks. The team is presenting all types of great things to do to preserve the season’s bounty of fresh ingredients. From Jams to Pickles, it is all being shared.
Who doesn’t love a tomato warmed from the sun and fresh from the garden? I am all about growing your own food, when you can. At our house, we grow a large garden with a variety of crops. I like to grow squash, watermelons, cucumbers in the ground, but in containers I grow tomatoes, peppers, carrots and my herbs. Crazy, I know. Food is growing all around me, the garden is bursting and my chickens are laying eggs like mad. Well, except for one broody hen who wants to hide all the eggs and try to hatch out a clutch but that story is for another day.
Back to the task at hand, I am making pickles and sharing with you how to make a small batch of garlicky, spicy, dill pickles. Personally, I prefer the crisp refrigerator pickles over the processed ones. While the cucumbers are plentiful, we make up lots of quarts of pickles. Most, we leave for the refrigerator, the rest we process in a water bath canner.
**Quick Disclaimer** When preserving foods, it is imperative to start with clean, sterilized jars and lids. It is also important to note that while refrigerator pickles are a highly acidic food and have been known to keep for 3 to 6 months, they can go bad/spoil. Be sure to inspect your pickles for anything that looks or smells out of the ordinary. If you are at all in doubt, throw it out. That also being said, I have never had a pickle go bad myself. **
Small Batch Garlic Spicy Refrigerator Pickles
- 6 to 10 Pickling Cucumbers (Depends on the Size of the cucumbers)
- 1 Jalapeno (Cut into 1/4 sections... I seed mine.)
- 3 Green Onions (I only used upto the green leafy parts. Bulbs only. A small onion might also do the trick.)
- 2 tablespoons canning/pickling salt
- 1 1/2 teaspoon sugar
- 4 Whole Cloves
- 3 cloves Garlic (crush and minced)
- Red Pepper Flakes (I use about 1 1/2 tsps but it is too taste)
- 1 head of Fresh Dill
- 6 Whole Peppercorns
- 1 and 1/2 cup 5% Acidity White Vinegar
- 1 cup water
I prefer the tang of more vinegar to water ratio in my pickle making. Many recipes call for equal parts water to vinegar. You can make this liquid equal and add more vinegar if you need too. Taste, taste, taste to be sure, before you add the liquid to the jars.
These pickles have a kick. The red pepper flakes and the jalapeno help spice up the garlicky dill of the pickles. The flavors deepen over time. This is much like the deli pickles you get where you can choose between the “new” and “old” style pickles. New are brighter in flavor, where the Old have marinated longer and have an more intense flavor. Truthfully, I haven’t met a pickle I didn’t like.
Be sure to check out all the great recipes being shared this week. Take advantage of Summer’s harvest and give preserving a try. The jam, jellies, pickles you make will be better than any store bought and you just might impress your friends and family with your homesteading ways.
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day, sharing all these wonderful recipes from all over. The weekly chat starts at 7:00 pm EST. Just follow the #SundaySupper hashtag and remember to include it in your tweets to join in. For more inspiration, Check out our #SundaySupper Pinterest board filled with fabulous recipes and foodie pics.