Refrigerator Canning: Easy, Fresh, and No Special Equipment Needed
EASY DILL PICKLES 12 ounces cucumbers, sliced into coins or spears 5 to 6 large sprigs fresh dill, roughly chopped 4 small cloves garlic, thinly sliced 1 bay leaf 1 1/3 cups water 2/3 cup rice vinegar 1 tablespoon fine sea salt 2 teaspoons black peppercorns 1 teaspoon mustard seeds 1/8 teaspoon crushed red pepper flakes Instructions Layer the pickles. Add the cucumbers, dill, gar- lic and bay leaf to a large (about 1 quart or 1 li- ter) jar, layering the dill and garlic between the cucumbers. Mix the brine. In a measuring jar, briefly whisk together the water, vinegar, salt, peppercorns and crushed red pepper flakes until combined. Combine. Pour the brine over the cucumber mixture. Then cover the jar securely with a lid and give it a good shake to combine. If needed, press the cucumbers down so that they are fully submerged. Refrigerate. Refrigerate for 24 hours before eat- ing, although the pickles will be lightly brined and ready to enjoy after just a few hours. Pickles can be stored in a sealed jar in the refrigerator for 1 week. MORE ON NEXT PAGE Refrigerator canning is one of the easiest ways to enjoy homemade pickles without the need for pres- sure cookers. Also known as "quick pickling" or "cold canning," this method involves preparing your ingredients, adding them to clean jars with a brine or syrup, sealing them up, and storing them in the fridge. It’s perfect for small batches, seasonal produce, or trying out new recipes without committing to a huge canning day. While these jars aren’t shelf-stable like traditional canned goods, they stay fresh in the fridge. Whether you're preserving crisp cucumber pickles, tangy red onions, or a sweet berry com- pote, refrigerator canning is the perfect entry point into the world of food preservation. No stress, just flavor! Here are some recipes to give a try…..
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