Well, I’m knitting lots, but it isn’t very exciting to look at – mostly working on my cabled scarf (so close to the end!) and I’ve restarted that little shrug too. Really I’m just itching to cast on for some new fall sweater projects, but I really need to get a few things done first!
So today I have a little bit of food to share, instead.
I brought home rather a LOT of pickling cucumbers from the produce stores near my work yesterday, and today set about making some refrigerator pickles. No water processing required, no fear of bad canning, and they stay so very crispy, which I love!
I made one huge vat of cucumber garlic dills – it’s 1.8L/2qt! The slightly smaller jar in the back is beans, done up with basically the same spices and brine. They were yellow, green, and purple to start with, but unfortunately now they’re all kind of greeny grey. Oh well, they’ll still taste awesome.
Super Easy Garlic Dills
Whatever you like. I did sliced kirby cucumbers and trimmed green beans, I’m sure this would be great with carrots, cauliflower, radishes, whatever! I’m not sure how many cucumbers I used – probably about 10 small ones for the 1.8L jar.
4 cups / 1L water
4 cups / 1L white vinegar
6tbsp pickling salt
red pepper flakes
Mix together water, vinegar and salt in a largeish pot and heat on the stove to a simmer. While it’s heating, prep your veggies and add seasonings to your jars.
For the 1.8L jar of cucumbers, I used: 4 cloves garlic, 4 tsp dill seed, a dash each of celery seed and red pepper flakes, 3 stalks fresh dill and a few whole black peppercorns.
Pack the veggies tightly into the jars leaving some room at the top (1/2″-1″, not as important as when processing because we’re just sticking these in the fridge). Slowly add brine to cover. Let the jars cool on the counter, then stick them in the fridge. That’s it! They’ll begin to taste pickled after just a few hours, but it’s best to wait at least a few days.
Wow, that’s a giant jar of pickles!
I also managed to find Ontario strawberries at the big chain supermarket, which I was pretty surprised by – I picked up three containers and made jam with half (I might get more tomorrow or soon and make more or ice cream!). I prefer freezer jam because it uses much less sugar, and has that just-picked-fruit taste that you just don’t get with cooked jam.
I just followed the recipe on the gelling agent packet and it came out perfectly. I’ll definitely have to make at least 1 more batch of freezer jam soon, maybe wild blueberry!
What are you doing with this summer’s awesome produce?