Hi guys , I'm Laura Vitali on this episode of Laurie to get to know and to show you how to make my refrigerator garlic dill pickles .
I posted a picture last weekend of a jar that I made because I like to make them frequently because they don't last very long in our house .
And I had over 300 people I think asking for the recipe .
So it's really exciting .
I actually posted a picture on Instagram years ago of a couple of jars of these pickles and I got the same reaction .
So I figured it's simple and easy .
But if you're crazy for pickles , which is the hashtag I'm using for this photo by the way .
So if you remake them , use that hashtag so I can see them .
You'll love this recipe and it's super easy and super simple .
Let's run through the list of ingredients .
Shall we ?
You need some distilled white vinegar , water , garlic , sugar , kosher salt dill seeds .
You need your Kirby cucumbers and fresh dill .
That is it .
You can add pickling spices to this .
If you want to , you can add sliced onions to this .
If you want to .
We really like them this way because they have beautiful flavor , but it's not so overpowering that they won't go well on hamburgers or whatever you wanna eat them with in the middle of the night when you just wanna eat a pickle , you know ?
So let's get started in a sauce pan .
Couldn't be easier .
You take your vinegar and your water along with a teeny bit of sugar .
Not too much .
And all you're gonna do is bring this to a simmer .
By the time it's to a simmer , the sugar will have dissolved .
So you don't need this to be at a boil .
You just need it to come to a simmer .
Now , let's talk cucumbers and let's talk jar .
I always use this jar because I love it .
You can use a mason jar .
You can use anything for this particular recipe .
All that's important is that you need four cups of sliced or speared cucumbers , whichever you're fancying .
And the jar needs to hold about five cups of liquid or anything total .
So this jar up until right here holds five cups of water , five cups of liquid .
So it's perfect .
All I'm going to do is I'm gonna take my cucumbers .
Now , this is what you need to understand if you want to eat your c your pickles within 24 hours .
I suggest using a mandolin because you want your pickles to be really , really thin .
If you want to wait 48 hours and that's not a big deal to you .
You can do this by hand .
They're just not gonna be as thin .
You can also cut them in spears and they'll take a little longer for them to soften a bit .
You have to use Kirby cucumbers .
Regular cucumbers just will not work for this .
So it's worth looking for them .
This is about a thing .
You want them , not even a quarter inch , maybe half of that .
And then you just kind of throw them in your jar and you keep going .
You want them almost see through but still so that they retain a little bit of their texture .
I'm just gonna keep slicing and filling my jar with my cucumbers .
Only 456 .
They vary on size .
Like I said , you just need about four cups of sliced cucumbers and you're in business .
Got my pickles all sliced up .
I've got my vinegar mixture here cooling .
I do want to make one more point about how important it is that you use uh , curby cucumbers like little , uh , pickling cucumbers .
If you will .
These aren't always available , but you can always , usually for me anyway .
And I don't live in a big city .
I can usually find them all throughout summer .
You don't wanna use your regular larger cucumber .
They're too soft .
They're never gonna hold up in a pinch .
You can use those long seedless ones , but they will soften a lot more than these will these are meant to be pickled .
So do try to look for them .
A lot of roadside stands .
If you live in a uh in a farmer's area , in a farming area , they'll have them .
So it's important that you use the right kind .
So my mixture here , this is my van my vanilla , my vinegar mixture , it's warm , it's not hot anymore , it's warm .
My hands are also clean .
At this point , I'm gonna add my salt and my dill seeds to that .
Along with my garlic , the warmth from the vinegar will kind of awaken the flavors of the garlic and the dill seeds .
So it's gonna be fantastic .
Let that sit there until it's pretty much completely cooled .
This is what I like to do with my dill .
I had to take a little bunch like that , dip it into the hot , warm , I should say .
And what this does is it instantly kind of starts releasing the flavor and I just take the dill and I just put it in there like that .
All I'm gonna do now is set that aside , allow this to cool pretty much completely .
I'm gonna clean up and then that's pretty much it .
Super simple .
My mixture is fully , fully cooled , all I did to the garlic .
I just took them and I just kind of give them a , a smash on the counter .
Some of the peels come off .
So it doesn't really matter .
I like to leave them whole like that .
But you can chop it if you want to and then you just pour this mixture .
Don't worry if the , um , liquid isn't all the way to the top because you have to remember there's a lot of moisture in the cucumbers and it will release some more it on its own .
And I just like to make sure that the garlic is sea in there really well .
And then you tightly close this up and look at that .
You have a gorgeous jar of pickles and these are ready to be eaten in about 24 hours , but they kind of get better as they sit .
So in about 48 hours , they're just at the right texture that I like .
But within 24 hours of the flavor will definitely be there .
I have some here that I had done .
I actually had the leftovers in this container , but I want to use this container to show you because the mouth always works so well .
And , but you can , you can add this to any container you want .
It doesn't always have to be full to the top and these are what I'm looking for .
You see how it's kind of pliable , but it still has a little bit of a bite .
And this has been , um , let's see , these are just a couple of days old .
They're not , they're not that old , but I'm telling you they don't last .
No , not too sweet .
Like I said , you can add pickling spice if it's this , if you want to mustard seeds would be really great .
I love them as is , but you can do whatever your heart desires go to in the dot com .
I will have the breakdowns ready for you .
You're gonna love them .
And since it is grilling season , I mean , I'm crazy for pickles all the time but it , since it is grilling season , you need to have a jar of these on ham just to eat along with your barbecue .
Hope you enjoy spending your time with me .
I'll see you next time .