Put a pickle in your punam (face)! With all of your fabulous vegetable gardens thriving in the summer sunshine, it is my pleasure to introduce you to our newest blend in the Meet My Kneads® lineup - A Shtikl Pickle™! Slice those gorgeous cucumbers, peppers, carrots, parsnips, onions, beets and tomatoes and pickle ’til your fridge looks like a rainbow of crunchy goodness.
Feel free to get creative with our pickling spice! Here we have an easy “quickle” (quick pickle) recipe so you can get started without a fuss….or a mess… or a lot of work… or measuring… or equipment…. you get the picture. EASY! Let the pickle games begin!
Ingredients to put in your 24 ounce glass jar:
1 cup vinegar (I like rice wine vinegar for its subtle taste but distilled white and apple cider vinegar work here too)
1 cup water
1 teaspoon kosher salt
1.5 teaspoons A Shtikl Pickle™
1 teaspoon sugar (This is optional depending on how much you want to cut the vinegar taste or if you like sweet pickles. I leave sugar out entirely.)
3 fresh dill sprigs if you have them, otherwise use 1teaspoon dried dill herb)
2 garlic cloves, chopped
Feel free to add hot chili peppers, jalapeños or other favorites to your pickle party.
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If you are pickling cucumbers, start by slicing off and discarding the ends of the cucumber. There is a dastardly enzyme in the blossom end of the cucumber plant that will cause your pickle spears or pickle chips to go mushy.
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No need to peel the cucumber, the dark green skin adds a lovely burst of color.
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Slice thin round sections or cut into long spears.
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Place the chopped garlic in the bottom of the glass jar. Next, pack the cucumbers in, filling the jar. And tuck the dill in around the sides.
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Measure and mix the vinegar, water, salt and spices (and sugar if you are using) in a measuring cup. If you are in a big hurry for the pickling to absorb into your cucumbers then you can boil this mixture on the stovetop for a minute. Otherwise, you can avoid the aroma of hot vinegar in your kitchen and just have some patience for your veggies to absorb the flavors while sitting in the fridge.
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Pour the brine over the cucumbers, filling the jar. If you have room at the top just add more water. You want the cucumbers to be fully submerged in the liquid.
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Place the jar in the fridge for at least 1 hour for mild and up to 24 hours for the max punch. More flavor is absorbed the longer you let them sit in the brine. Store them in the fridge and enjoy for 2 weeks … if they last that long.
Bete’avon, I hope yours are even better than mine. Post to #meetmykneads so we can admire your work!