First off I want to admit, I am not a canner. It seems like tedious process and one that I am not cut out for. My Grandmothers canned, my mom and my aunts can, my cousins can food from their gardens, it should be in my blood. But no, nothing there. As a matter of fact, the thought of going through all that work and then wondering if I am going to end up poisoning someone down the road, scares me. And, did I mention, it’s a lot of
So, when I was actually considering canning pickles for my DH and ran across some recipes for 24 hour refrigerator pickles, it was like Jesus was talking to me! I could make pickles without the threat of death to all who eat them. Hallelujah.
OK, now on to my next dilemma…are they any good?? There was only one way to find out.
Off I went to buy all thenecessary ingredients; spices, herbs, jars and of course cucumbers. Viola, just 24 hours later I had some really good garlic pickles. It was amazing, and oh so easy. They were crunchy, garlicky and had just the
- 3-4 Pickling Cucumbers sliced in half or quartered
- 5 Fresh Dill Sprigs
- 3-4 Clove Garlic crushed
- 1/2 Cup Distilled White Vinegar
- 1 1/4 Cup Water
- 1 Tbs Salt
- 1/2 Tsp Sugar
- 1/2 Tsp Dill Seed
- 1/2 Tsp Mustard Seed
- 1/2 Tsp Coriander Seed
- 1/2 Tsp Hot Pepper Flakes
- 1/2 Tsp Celery Seed
- 1 Tsp Peppercorns
- 1 Quart Canning Jar
These pickles should be safe in the refrigerator for up to a month.
Did I mention that these pickles are very Weight Watcher friendly! One spear weighs in at a whopping 10 calories and ZERO points.