Garden Fresh Pickles

About a year ago I decided to look up a pickle recipe because we had cucumers and dill in the school garden. After a bit of looking I found a great recipe on eHow that looked quick and easy.

At one point I used garden grown chilies in my pickles, but this time they're from the market. In addition, I had hoped at some point to use garden grown garlic, but that experiment didn't work.

I was lamenting the fact that we didn't have the ingredients before 4th of July. Just imagine these pickles with our hamburgers and fries - perfect American meal in the heart of Thailand!

24 Hour Pickles*

What you need:
White vinegar
Water
Salt
Cucumbers
Fresh garlic
Fresh dill heads
Chilies (optional)


Step one: Combine the following ingredients in a large pot and bring to a boil:
1 cup vinegar
5 cups water
1/3rd cup salt
Once the vinegar/salt/water (brine) has boiled, set aside and let cool completely.


Step 2: Cut 5-6 fresh pickle-sized cucumbers lengthwise into wedges (or slices for hamburgers!).


Step 3: Peel about ten cloves of garlic and slice finely.

Step 4: Put the cucumbers, garlic, 5 or 6 fresh heads of dill, and 2-3 chillies in a 1/2 gallon air-tight glass container (or equivalent).

Step 5: Pour the (cooled) brine into the jar(s). Secure the cover and place in the refrigerator.



Pickles are ready in 24 hours!

*This recipe was from eHow.com, which has since been revamped, and I can no longer find it online to reference.

Posted by: Aj. Erika