Today marks the first day of my new beginning. I’m heading out into the world as a single lady. I already find that I’m finding wonderful amounts of things to fill my smiles with – a trip to the country, a pub crawl with friends and a night to teach dance to two of my favorite people on Earth in preparation for their wedding.
I’m so looking forward to blogging more often, and really reaching readers. This is far from "let’s just get happy everyday" sort of stuff, I really mean it, "Let’s get happy…EVERY day."…last night my family of choice (another blog will be totally devoted to this wonderful concept.)…took me in, fed me carbs and the most wonderful pulled pork and homemade barebecue sauce and slaw and reaffirmed that they are there for me. They always have been. Just like that, I’m here for you – and I’d like to know what you want to know about…recipes…love…life…let’s post it together and get answered.
So the question that is on everyone’s minds….What did I bring last night? Well, I brought my corn pudding casserole (search for it!)…with added bacon and fresh jalapeno….and then these pickles. These pickles are originally from a post on The Kitchn, one of my favorite blogs – they are simple, easy and ready to go in a week to get their peak flavor. I’ve made them a few times now and each batch goes quickly with brisket sandwiches or a backyard hamburger barbecue. Despite the fact that summer’s proverbial door is closing quickly, I can see these sitting on many a football tailgate buffet…quick easy and definitely customizable to your own tastes (I’ve added dill weed, tabasco, whole jalapenos…maybe even a little sugar for sweetness?)….I say go for it!
Garlic Dill Refrigerator Pickles
Makes 3 pints
2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)
Wash and slice the cucumbers.
In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving approximately ½ inch headspace.
Tap jars gently on countertop to dislodge any trapped air bubbles.
Apply lids and let jars cool. When they’ve returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.