HERB PICKLES

May 23rd is National Pickle Day and the 4th week of May is National Pickle Week! 
It’s a great time to gather 4 friends to make your own pickles. Have each of them bring a wide-mouth pint canning jar and come prepared for a time of fun and friendship!

You will have to do the preparation of the cucumber in advance according to the directions, but then all can join in and take home a jar of refrigerator pickles to enjoy or share.

REFRIGERATOR PICKLES
2 1/2 lbs pickling cucumbers (4 to 5 inches long)
1 tsp turmeric
2 quarts boiling water
2Tbs dill seed, divided
4 tsp dill weed, divided
4 tsp mustard seed, divided
1 tsp garlic granules, divided
1/2 tsp crushed red pepper, divided
3 1/2 c distilled white vinegar (5% acidity)
2Tbs non-iodized salt
2Tbs sugar

1. Wash cucumbers well with cold water. Trim blossom ends and cut lengthwise into 1/4-inch thick slices (4 inches long). Place slices in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature 3 hours; drain. Rinse and drain again.

2.  Place 1/2 tablespoon dill seed, 1 teaspoon each dill weed and mustard seed, 1/4 teaspoon garlic, and 1/8 teaspoon crushed red pepper in each of 4 hot sterilized wide-mouth pint canning jars.

3.  Pack cucumber slices vertically into jars. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve salt and sugar.  Ladle over cucumbers, leaving 1/4-inch headspace.  Cool.  Cover jars with metal lids and screw on bands.

4.  Refrigerate pickles.  Shake jars once a day for 7 to 10 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.

Tip: For a milder pickle, omit the crushed red pepper

 

“Each one should use whatever gift he has received to serve others,

faithfully administering God’s grace in its various forms.” 

I Peter 4:10