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Sunday, July 18, 2010

these are gonna be good.

                        I can't wait to have one of theses pickles,chilled with a slight crunch. Delish.
               It will sit next to a big cold cut sandwich and some plain lays,going all,not even the baked ones.
                         I'm talking classic summer lunch enjoyed with a good book then a nap. Look out!

 I'm going over the top. Oh and a glass of iced tea and a big ol' chocolate chip cookie. Folks these pickles are summer. Here's some for you:

Really Quick Dill Pickles
The Joy of Pickling,by Linda Ziedrich 
page 86
4 pounds 4-inch pickling cucumbers,blossom ends removed
24 whole black peppercorns
1 garlic head,cloves separated,peeled and chopped
6 small dried hot peppers,such as japones or de arbol
6 dill heads,with sprigs (these amazing folks gave me a ton of dill heads/sprigs to use in this recipe)
2 3/4 cups cider vinegar,white wine vinegar,or distilled white vinegar
3 cups water
1/4 cup pickling salt
1. Halve or quarter the cucumbers lengthwise,if you like or leave them whole. Divide the peppercorns,garlic, and hot pepper ( if you're using them) among 6 pint or 3 quart mason jars. Pack a portion of the cucumbers into each jar along with some dill.
2. In a saucepan,bring the vinegar,water and salt to a boil,stirring to dissolve the salt. Pour the hot liquid over the cucumbers,leaving 1/2 inch headspace. Close the jars with two-piece caps. In a boiling-water bath,process PINT jars for 10 minutes, QUART jars for 15 minutes.
3. Store the pickles for at least 1 month in a cool,dry place before eating them (I'm going for at least 6-8 weeks). After opening a jar,store it in the refrigerator.

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