MAKE PICKLES WITHOUT STRESS
These easy recipes don’t require any processing
The COVID-19 pandemic has spurred a lot of home-cooking, including baking bread and sourdough starters. Pickling might be your next home project. Knowing that concerns around food safety and canning can be daunting, we’ve included recipes that don’t need processing.
A crunchy, tangy dill pickle is the perfect accompaniment to a freshly grilled burger or hot dog during the summer months. Our version is a basic dill pickle recipe that is sure to get you hooked on home pickling.
Speaking of hot dogs, our cucumber relish is a must-try. Chock-full of summer produce, it may make you decide never to go back to pre-made. This recipe can be easily divided to make a smaller amount, and if you choose not to process it, it will last in the fridge for about a month.
Horseradish is often served with prime rib or roast beef. At the right time of year, fresh horseradish can be found at the farmers market, while ascorbic acid crystals can be purchased at a health food store or online. Once you have your ingredients, simply mix them together, let the flavours marinate for a few days in the refrigerator, and enjoy before the pungency fades. ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the food section. For tips on cooking, food safety or household matters, call 1-877-4209090 toll-free, email bfkanswerline@ atco.com or chat with us live online at Atcoblueflamekitchen.com.
REFRIGERATOR DILLS
Makes: 1 gallon (4 L)
■ 8 cups (2 L) water
■ 1 cup (250 ml) vinegar
■ 1/4 cup (60 ml) pickling salt
■ 6-7 lb (2.7-3.2 kg) pickling cucumbers, 2 1/2 inches (6 cm) long
■ 4 heads fresh dill
■ 3 cloves garlic
■ 2 tbsp (30 ml) mixed pickling spice
■ 3 bay leaves
1. To prepare pickling liquid, combine water, vinegar and salt in a non-reactive container. Stir to dissolve salt; set aside.
2. Wash a 1-gallon (4-L) jar thoroughly with hot soapy water. Rinse jar with a solution of
1 tbsp (15 ml) chlorine bleach per quart (1 L) of water; rinse with boiling water.
3. Wash cucumbers thoroughly. Trim 1/8 inch (3 mm) off stem and blossom ends. Pierce cucumbers several times with a fork.
4. Place dill, garlic, pickling spice and bay leaves in jar. Fill jar with cucumbers. Pour pickling liquid over cucumbers.
5. Cover jar and refrigerate for 5 days before eating pickles. Store refrigerated for up to 2 months.
Note: This recipe does not require processing as it is a refrigerator pickle. The amount of pickling liquid needed will vary depending on the size of cucumbers.