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Sides

It’s Pickle Season!

Try out making your own quick pickles with these easy recipes using cucumbers, dill and beans.

Quart Fridge Pickles

2 c cucumbers, sliced
1/2 c dill/dill flowers
3-4 garlic cloves, halved
Brine:
2 1/2 c white or apple cider vinegar
3 c water
1/4 c sea salt
optional:
chopped onion, red pepper flakes, sugar, bell pepper, celery seed, black pepper corns…..whatever flavor you desire!
To make a brine, heat water, vinegar, and salt (just to simmer) on stove and mix until salt dissolves.
Layer veggies in quart jar. You can put the garlic, dill, and other optional ingredients in the bottom and stand sliced pickles on top.. Pour or label the brine over the veggies. Leave about 1/4 in. of space at the top.
Let cool to room temperature and refrigerate at least three days before eating. Quick pickles are good for 3-4 months in the fridge.
Quart Dilly Beans
1 1/2 lbs fresh green beans
3-4 garlic cloves, halved
1/2 cup dill/dill flowers
add optional ingredients such as red pepper flakes, chopped onions, sugar, etc., if you like.
Brine:
2 1/2 c white or apple cider vinegar
3 c water
1/4 c sea salt
Trim beans to fit jars (about 1/4 in. from top)
To make a brine, heat water, vinegar, salt, and sugar, (just to simmer) on stove and mix until salt/sugar dissolves.
Layer veggies in quart jar. You can put the garlic, dill, and other optional ingredients in the bottom and stand beans on top.. Pour or label the brine over the veggies. Leave about 1/4 in. of space at the top.

Let cool to room temperature and refrigerate at least three days before eating. Quick pickles are good for 3-4 months in the fridge.

You can double the brine, and make your fridge pickles and dilly beans at the same time. Yum!


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