Labels: misc. recipes
I had never heard about the Christmas Pickle until I was working at Cost Plus World Market. Every year we would stock pickle ornaments and every year those pickles would sell out.
So the story of the pickle is pretty simple...
The Christmas pickle is not really a pickle at all. It is a pickle-shaped ornament that is the last one hung on the tree on Christmas Eve. Because the ornament is green, it is supposedly hard to spot. I say supposedly because with four teenagers nothing is hard to spot, they have x-ray vision of eagles that have always and I mean always have eaten their carrots. You can't get nothing by teenagers. Anyways... the first child to find the Christmas pickle gets an extra gift from Saint Nicholas.
I'll be the first to admit this isn't a tradition in our house. I only bring it up because we made refrigerator pickles in November. These pickles take about a month of sitting in the brine in the fridge before they are ready to eat and when I did the math to know when we could eat these pickles lo and behold... you guessed it, Christmas Day. I made Christmas Pickles. Kismet.
dill pickles: recipe courtesy of my Aunt Cathy
this made 4 - 1 quart jars
bring to a boil a brine of:
3/4 cup pickling salt
4 cups vinegar
7 cups water
in sterilized jars put:
garlic cloves [katie and i used 3 peeled and smashed cloves per jar]
fresh dill, to taste
Put sterilized lids on jars and store in the refrigerator.
Here's the tough part... they won't be ready for about a month. Four very long weeks.
Spoiler Alert: (literally)
The jars should seal even without doing the whole canning deal. Sometimes placing the jars upside down helps that process along. My Aunt Cathy and I (so far) have never had a problem with this recipe but I would strongly caution use your best judgement or at least common sense. Don't eat the pickles if the jar hasn't sealed. Don't eat if they smell bad. Don't make them if you're not willing to sterilize the jars and lids. Eat them quickly once you do open the jar.
Tasting Notes: When we went up to Oregon in October, Katie spied these pickles in my Aunt Cathy's fridge. Katie loves pickles and of course asked her if she could have a few. My Aunt Cathy said, 'Of Course.' After one bite Katie was swooning over pickles, she then raided my Aunt Cathy's recipe binders for any and all recipes that caught her eye.
If you do make these save the brine because in a week I will have a recipe for Pickled Brined Chicken.
Posted by krysta at 12:00 AM