Quick Pickles

Quick Refrigerator Pickles

Added by twogirlscooking on July 29, 2010 in Canning

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These are very fresh, fairly mild tasting, and have a crisp crunch. Great for small batches. This is my go-to recipe when I want to use up what came out of my garden but don’t want to be canning all night.

These can be eaten after just a few days but have better flavor if you can wait a week or two (I’m not great at waiting!). They’ll keep in the fridge for about 2 months and the flavor will continue to develop as they sit.

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• Prep Time 20 Minutes
• Cook Time 20 Minutes
• Difficulty Easy
• Servings 
• System US Metric

Ingredients

• 1 cup White Vinegar
• 8 cups Water
• ¼ cups Pickling Salt
• 4 heads Dill
• 4 cloves Garlic
• 2 Tablespoons Mixing Pickling Spices
• 2 leaves Bay Leaves
• 1 gallon Pickling Cucumbers

Preparation Instructions

Combine the vinegar, water and pickling salt in a medium saucepan. Bring to a boil and set aside to cool.

Place the dill, garlic, pickling spices and bay leaves in each jar. Fill the jar with cucumbers, cut in halves or quarters if they are large.

When the vinegar solution has cooled, pour it over the cucumbers and refrigerate.

Best Corn EVER!

Added by Siggy Spice on May 26, 2010 in Sides, Vegetables

Prep Time 5 Minutes Cook Time 10 Minutes

Servings 6

Difficulty Easy

Ingredients

• 6 whole Pieces Corn On The Cob
• 1 cup Milk, Try To Use Whole Milk
• ⅓ cups Sugar
• ½ sticks Butter

Preparation Instructions

Fill a large pot half-full with water, making sure it’s enough water to cover the corn (don’t put the corn in yet). Do not salt the water! I repeat, salting the water draws out the moisture of the corn kernel and makes it bitter!

Add the milk, sugar, and butter. Bring to a boil, then add in corn cobs. Reduce heat to a simmer and allow to cook for 8-10 minutes, or just until tender. Try not to overcook it or it will become tough and have the appearance of the stuff you find in bird seed! Remove from water and serve with butter and salt to taste.