What a Yogi Eats

PICKLES!

Delicious, delicious, fermented, dill flavored cucumbers. And I found the easiest recipe in the world for them! And I will now share it; sort of because I don't really follow recipes I just start tossing things into a pot.

First go pick some cucumbers. What?! You don't have any cucumbers growing in your garden? You have to try them next year, promise me you will. They are super easy, even in this crazy drought year this is what my cuc patch looks like:

Cucs Gone Wild!

Now before I go on, this is a recipe for Refrigerator Pickles, so they aren't water processed, they don't keep as long as "canned" pickles but they are so good you'll eat them before they have a chance to turn.

My first batched I made 3 pint jars which is the measurements I’ll share with you

Enough Cucumbers, thinly sliced, to fill 3 pint jars
3 Cloves Garlic
2 tsp celery seed
3 TBL dried Dill (fresh is better, you need less if you are using fresh, but I didn't have any)
1/2 tsp Turmeric (this is optional, mainly for color but it's very good for all 3 doshas if you are practicing Ayurveda)
1/2 cup Sugar (more or less depending on your taste)
1 1/4 cup White Vinegar
1/4 cup Salt, a scant1/4 cup or less if you are watching your sodium
1 1/2cup Water

In a pot combine all the ingredients EXCEPT the cucumbers. Bring to a boil and then remove from heat. While the brine cools to room temp slice your cucumbers and fill the 3 pints jars.

Note* this is more than 3 pint jars, this recipe is only for 3 pint jars.

After the brine is cool, strain the liquid into a bowl or large measuring cup, preferably something with a pouring lip. Pour the brine over the cucumbers.

Screw the lids on and place in the fridge. Let them alone for a few days until the dimple in the top of the jar goes down and then eat up!

From all the recipes I read online about fridge dills they all vary on shelf life so here is what I have to say about it:

1st I AM NOT A FOOD EXPERT! It is quite possible I have never gotten botulism by sheer luck. Fermenting food can be dangerous so please follow the recipes and suggestions of a qualified food professional.

2nd If it smells bad, it probably is.

3rd These are so good, if they come out ok, there is no way they will last long enough to turn. But I said that already so I’m going to stop blogging now and go eat some pickles. Yum.