Excuse me, Mr. Vlasic. It's time for you to move over. Or just go back to hanging out on your shelf. I think it's time we broke it off. For the summer anyways.
I'm not even going to give you the "It's not you, it's me" line. Because it's most definitely you. And I've found something so much better.
Something more customizable.
Something more crunchy.
Something with a little spice.
Something that's not the same old, same old.
That's right, I cheated on you and made my own pickles. Sorry to say, but I have no regrets. Maybe except for one -- I regret not saving more of your jars to use for whole pickles. Such a tragedy.
Spicy Dill Pickles
Adapted from: via
2 pounds pickling cucumbers (about 6)
3 cloves garlic
2 tablespoons fresh dill, chopped
1 1/2 teaspoons whole black peppercorns
1 1/2 teaspoons ground coriander
1 1/2 cups distilled white vinegar
3/4 cup apple cider vinegar
3/4 cup water
1/4 cup kosher salt
Wash and dry cucumbers, then slice 1/4-inch thick into style desired (i.e. rounds, sandwich slices, or you can leave them whole). Divide slices between three pint jars (about 2 cucumbers per jar). Add 1/3 of the jalapeno, 1 clove garlic, 2 teaspoons dill, 1/2 teaspoon peppercorns, and 1/2 teaspoon coriander to each jar.
Bring both vinegars, water, and salt to a boil in a medium saucepan over high heat. Stir until most of the salt is dissolved. Divide brine equally between jars, filling each as full as possible. Screw on lids and let jars sit on the countertop at room temperature for 3 days. After 3 days pickles can bet eaten; store jars in refrigerator.
Makes: 3 pints (serving size: 1 whole pickle)
Before spotting this recipe over at All Day I Dream About Food, making my own pickles never crossed my mind. Sure, I've been exposed to the canning process before -- my grandma had an entire room in her basement filled with canning equipment, but I've really never had a desire to follow in those footsteps. I mean, there's a lot of work that goes into the canning process: buying the equipment, sterilizing it, making sure it's sealed properly, etc. Not my cup of tea.
But, but, but. This is no ordinary canning technique. This is a quick and easy refrigerator method. Sure your jars need to be clean before use, but you don't have to sterilize them. Simply plop in your ingredients, cover with the boiling brine, seal, wait a few days, then refrigerate. Now this type of method my patience can handle.
And the results? Make that short little wait totally worth it.
Note: Due to the brining process, I am unable to calculate nutrition facts for this item. However, I can tell you that these are below 50 calories and have 0 fat per pickle.