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| Name | Half Sour Refrigerator Pickles ~ Homemade Pickle Recipe ~ Noreen's Kitchen |
| Video Uploader | Video From Noreen's Kitchen |
| Upload Date | This Video Uploaded At 27-06-2018 23:43:56 |
| Video Discription | We recently made a big batch of homemade pickling spice in anticipation of making pickles. Today is that day! Today I am sharing with you how to make delicious, half sour, refrigerator pickles. If you are a pickle lover, but not a home canner, this is the perfect answer. You can use either Kirby or Persian cucumbers to make these in small batches and they are ready to eat in three days time! They will get more delicious, and more "pickly" the longer they sit in the brine, but after three days they will be perfectly delicious! You can get what you need and make some just in time for Independence Day barbecues! What burger is complete without a delicious dill pickle as it's wing man? As you have noticed, I am concentrating on refrigerator pickles this year. That is because, I just don't feel like canning this year. We also have no garden. We have mown down our garden and are giving it a break. Allowing the soil to regenerate in anticipation of next year. Frankly, our yard got to be a hot mess. With Rick's MS, busy working schedules and high school/college schedules, the garden has taken a back seat in our lives. I am sure there will be time later for that. Sometimes some things have to give. For us, it was the garden. That being said, just because I have no garden of my own, does not mean that there is not a bounty of fresh produce available from local farmers, farm stands and grocers. Today I am using delicious, fresh, local Kirby cucumbers. I saw them at the Piggly Wiggly and could not resist their call! I also purchased a bag of the most beautiful looking zucchini that I have seen in a while. Those were delicious on the grill alongside some smoked chicken! These refrigerator pickles are so easy to make, you will be doing it all year long! You start with a couple good pounds of cucumbers. I used Kirby, but you can use Persian or even the hot house variety. Just don't use traditional cucumbers. They are much too seedy and full of water and their skin is much too thick to enjoy. You will end up with a soggy, seedy, mushy pickle that you won't enjoy. I cut my Kirbys into some spears and slices. I sanitized three jars by washing in super hot, soapy water and then placing them still wet, in the microwave for 2 minutes on high. This "sterilizes" them however it is not a recommended practice for traditional canning. In that case just use your dishwasher and you are good to go. I used two tablespoons of my pickling spice in each quart jar. If you are using pints, only use one tablespoon. You can adjust this amount up or down to suit your taste. I prepared a brine using equal parts water and white vinegar along with some Kosher salt and granulated sugar. Don't worry, these are not sweet pickles. The sugar acts as part of the brine and the pickling/fermentation process. I combined all the brine ingredients in a saucepan and brought it to a simmer and allowed it to simmer for 2 minutes. While that was happening I stuffed my jars. I did one jar with spears and there was some space left on the top so I cut up some more spears into chunks and filled up the space. I did two more jars with slices and made sure to fill up all the space with as much as I could. It has always been my experience that the slices float. So in order to sort of prevent this you can fill the jar as much as possible. There may still be "float", but the pickles will be fine. Once they are pickled, they will sink. I poured the brine over the prepared jars and then wiped the rims with a damp paper towel. Then I capped them off with a lid and a ring that was finger tight. I shook each jar to distribute the pickling spice and then allowed them to come to room temperature before placing them in the refrigerator. Be sure to shake the jars once every day. The pickles will be ready to enjoy after the third day. They will continue to brine and get more delicious as time goes on. These will be good for up to six months in the refrigerator. I hope you give these half sour refrigerator pickles a try some time soon and I hope you love them! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees. b5SlL1jMFhU |
| Category | Howto & Style |
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