Refrigerator Dill Pickles...

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!

Garden Bounty...

Last year's cucumber plants died.  All of them...and before I got to make any pickles!

So this year, being almost completely out of pickles on my canning shelves, I planted four cucumber plants.  Here is today's bounty...

Last week I made a batch of Bread and Butter pickles, and today I made a canner full (seven jars) of Banana Pickles.  These are a favorite of ours.  I first tasted them at a birthday party for my friend Sue several years ago. Her Mom served them, and I soon asked for the recipe.  They're super easy to make, and are a good way to use up any over grown cucumbers that you may have!

First you peel them and scoop out the seeds.  I just use a spoon...

Then you slice them lengthwise...

Next, you fill the jars, packing them as tightly as possible, and fill them with syrup, leaving 1/2" - 1" head space...

Boil them in a hot water bath for ten minutes, and you have delicious pickles!  (recipe for syrup is below)

Last but not least, you feed the peels and seeds to the chickens, and they go crazy...

Here's the syrup...

To fill three quarts...mix together 1 cup water, 1 cup vinegar, 3 cups sugar, 1 tsp salt, 1 tsp celery seed, 1 tsp mustard seed and 1 tsp turmeric.  Bring to a boil and pour over cucumbers in jars.

Enjoy!