Recipe. You Won't Want to Miss This! — thehummingbirdpost.com

Oct 10

Oct 10 Recipe. You Won't Want to Miss This!

Easy and Delicious Refrigerator Garlic Dill Pickles

This quick and easy recipe can be adjusted according to how many cucumbers you have, your own taste, and the amount and size of jars desired. Keep in mind that 3 to 4 pounds of Pickling or Kirby Cucumbers will make around 4 quart jars of pickles.

What you will need:

Mason jars (any jar with a lid will do, just wash with hot water and dish soap or run through the dishwasher before using)

Pickling or Kirby Cucumbers

Pickling Salt or Sea Salt

Sugar

White or Apple Cider Vinegar

Warm Water

Garlic

Mustard Seed

Peppercorns

Dill (fresh or dried will work, although fresh makes for a beautiful presentation)

Instructions:

Into each quart jar add the following ingredients.

½ tbsp salt

1 tbsp sugar

¼ tsp peppercorns

¼ tsp mustard seed

2 cloves of garlic – whole or chopped

½ cup white or cider Vinegar

Fresh or dried dill to taste – I typically use around a teaspoon of dried or a few sprigs of fresh

Add sliced cucumbers to the jar, filling it.

Fill the jar with warm water, cover the jar, and shake it to dissolve the sugar and salt.

Put the jar in the refrigerator for 24 hours to allow the flavors to combine.

Enjoy with sandwiches, on burgers, or straight out of the jar!

Note: This is a quick pickle recipe, and not traditional "canning." Thus, refrigeration for storing is necessary. Refrigerator pickles can be stored for approximately 2 months in the refrigerator, however Donna indicates that it is unlikely that a jar will last that long!

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Donna Wetjen

Donna grew up on Long Island, the youngest child of two deaf parents. Her childhood was somewhat of a role reversal as she was the person who communicated with the outside world and made sure her parents were okay and not being taken advantage of. Donna believes that witnessing and experiencing the cruelty and discrimination toward people who are “different” shaped her into the compassionate person she is today.

Starting in banking at 16, Donna worked her way up the corporate ladder from Bank Teller to Director of Branch Operations for an East End bank. This position allowed her to feed one of her passions - writing - as she managed many of the Bank’s policies and procedures. Banking did not however, do much for Donna’s other great passions – rescuing animals and cooking.

Feeling lost and alone after her mother passed away from breast and ovarian cancer, on a whim and in the throes of grief, she and her husband sold their LI home and moved to a little house on 17 acres in the rural mountains of North Carolina. Here Donna was able to begin to feed her other passions, as they started a small hobby farm with mostly rescued animals of every variety including sheep, mini-horses, chickens, dogs, cats and a blind chicken named Winky. Shortly after moving there, Donna was diagnosed with breast cancer. After a grueling year-long regimen of surgery, chemotherapy, and radiation, Donna is happily cancer-free, but forever changed. She now spends her time nourishing all of the things that make her soul happy. She has a small organic garden and has learned the fine art of canning. She spends a good deal of time making up, changing or combining recipes to test on her husband, with considerable success. Donna is currently in the process of writing 2 books based upon her experiences with both cancer and rescuing animals. Donna loves her volunteer work at the county shelter and rescue organization, and is proud of her lifetime of advocacy that began as a child in support of her parents and continues today through her rescue and volunteer work.