|Homemade pickles! Photo by Angela Tague|
Over the weekend I spent a few hours creating a new pickling recipe to use up my wealth of cucumbers. The first batch I made was too tart. I love pickles, but not when they make me pucker like a blow fish.
My next batch was much better. Instead of following a recipe, I decided to wing it. I started with 2 cups of white vinegar, 2 cups of water, 2 tablespoons of chopped fresh dill, 2 teaspoons of diced garlic and 1 cup of raw sugar.
Warning: Raw sugar will turn your brine a pretty/dingy/uncommon caramel color.
After a good stirring to dissolve the sugar, I gave the pickling liquid a taste. It was a touch sweet so I added maybe another 1/2 cup of white vinegar. The pickles are in the fridge now. Hopefully they will be delicious in just a few days!
Have you been making pickles too? What are your tips and tricks? And while we're at it, what should I do with my impending bumper crop of tomatoes? I'm thinking of making homemade pizza sauce to freeze for winter pizza making.
Until Next Time,
Whole Foods Living