Pickles can be traced back over 4000 years. They have been mated with ice cream, hung on Christmas trees, made into a soup, and even a popular rag song in the early 1900’s. There is even a National Pickle Day in November. So sit back enjoy the song and make some pickles….
Refrigerated Dill Pickles
Pickling Liquid (makes enough for approx. 6 quart jars)
3/4 cup water, boiled and cooled
1/2 cup white vinegar
For each quart jar add
1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced
Now simply take your cucumbers and prepare them the way you like: slices, spears, whole. Pack those cucumbers in tightly into a quart jar you already put in the spices as indicated above.
Fill jar to within 1/2 inch of the top. Add the pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
That is all,. You have made your own fresh pickles…. Pat yourself on the back.
Dill Pickle Dip.. yes it is a real potato chip dip
8 ounces cream cheese
2 dill pickles, minced
2 tablespoons onions, finely chopped
2 tablespoons pickle juice
1 dash salt
1 teaspoon dried dill weed
Mix all the above ingredients together and chill for one hour in order for the flavors to blend.
Dill Pickles Rag by Charles L. Johnson