The heat and humidity are back in full force these past few days, and I have little ambition to get things done other than what's absolutely necessary.
However...my tomatoes are ripening fast, and I've picked bushels (literally!) of cucumbers, so I'd better get busy canning. I was planning to make salsa today, but we are having to unexpectedly replace one of the pressure tanks in the basement, so that's on hold. You can't can without water!
So...since my day has been all mixed up today, it's time for another recipe!
These were the simplest pickles to throw together...
Refrigerator Dill Pickles...
3 1/2 cups water
1 1/4 cups vinegar
1 Tbsp sugar
1 Tbsp sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill (can substitute dill seed if fresh dill is out of season)
*Stir water, vinegar, sugar and sea salt together in a saucepan. Bring to a boil; remove from heat and cool completely
*Combine cucumber spears, garlic cloves and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumbers. Seal container with lid and refrigerate for at least 3 days.
I made these on Tuesday. I know it's not been three days yet, but I cheated and tasted a dill pickle spear this morning.
They're nice and crispy, and I think we're going to enjoy them!