Double garlic Vampire Pickles (Photo by Megan Myers)
Summer is the time to make pickles, and if you haven't tried it yet, you're really missing out on one of the simplest foods.
Cucumbers are running rampant throughout the markets. Garlic, while harvested in spring, has been cured and is also available at many of the market stands.
Dill is a typical addition to pickles, but this recipe leaves it out and jumps right in with full garlicy goodness instead.
Vampire Pickles
Makes approximately 4 pints (depending on size of cucumbers)
- 1 quart cucumbers, sliced into coins
- 2 cups apple cider vinegar
- 2 cups water
- 3 tablespoons kosher salt
- 16 garlic cloves, peeled
- 1/4 teaspoon crushed red pepper per jar
- 1/2 teaspoon black peppercorns per jar
Wash and slice the cucumbers.
In a saucepot, combine vinegar, water, and salt. Bring to a simmer and make sure salt dissolves.
Add spices and 4 cloves garlic per jar to empty jars. Stuff jars with cucumber slices.
Using a funnel, pour brine into the jars, leaving approximately 1/2 inch space at the top. Add lids and rings.
Process in a boiling water bath for 10 minutes, or just put into fridge once jars have cooled.
Recipe is adapted from Food in Jars
Comments
how long until the cucumbers are pickled??
They are going to be ready to eat as soon as you finish making them. No need to wait on them.
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