
I had been thinking about making pickles when I went to Sister's apartment earlier in the week and, lo and behold, she had just made pickles! Two Blue Lemons think alike! I tried one of Sarah's and they were so good that I decided to make some of my own. I picked up a few "pickling cucumbers" yesterday at the Davis Square Farmers' Market and also some green and yellow string beans to pickle. Our Aunt Beth used to send us her amazing homemade pickled string beans so I'm keeping my fingers crossed that mine aren't a total disappointment compared to hers. Pickled string beans are fun because they're a little different than the traditional pickle (cucumber), although those are also quite tasty!
For the pickling brine
4 cups apple cider vinegar (1 large bottle)
2 tablespoons sugar
1/2 teaspoon red pepper flakes
1 teaspoon peppercorns
2 tablespoons kosher salt
1/4 cup fresh chopped dill (Just the smell of dill makes me happy!)
1. In a saucepan combine the vinegar, sugar, red pepper, peppercorns, and salt. Bring to a boil and boil for 2 minutes.
2. Remove vinegar mixture from the heat and allow to cool.
3. Fill your jars with cut cucumbers, string beans, etc.
4. When the vinegar is cool, add the dill and pour into jars to the top. Close tightly.
5. Refrigerate for at least 24 hours, but preferably 3-4 days.
How long can you keep these in the fridge for? And do you have to sterilize the jars first?
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