pickles

I don't have any cucumbers yet because we planted late this year. But, many of you may and I have a wonderful recipe for dill and sweet pickles you should try. So here you go, enjoy!

Kosher’ Double Dill Pickles

1 pound pickling cucumbers, each sliced lengthwise into 4 spears
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 tablespoon dried dill weed
6 cloves garlic, smashed
½ cup chopped fresh dill leaves, plus 1 additional tablespoon
1 ½ cups distilled white vinegar
½ cup ice

Toss cucumbers with salt in colander set over bowl. Let stand 1 hour. Discard liquid.
Place peppercorns, dill weed, garlic, and ½ cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.
Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted. Stir in remaining 1 tablespoon fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (Pickles can be refrigerated in covered container for up to two weeks.)


Quick Homemade Bread and Butter Pickles

1 pound pickling cucumbers, sliced crossways into 1/8 inch disks
1 medium onion, halved and sliced thin
1 tablespoon kosher salt
1 cup cider vinegar
¾ cup sugar
½ teaspoon yellow mustard seeds
1/8 teaspoon ground tumeric

Toss cucumbers, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
Bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to boil in large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge in liquid. Cover and cook until cucumbers turn dullish olive-brown, about 5 minutes.
Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least two hours before serving. (Can be refrigerated for up to two weeks.)