The Pickled Kitchen: Mother Mary's Kirbys
Pickling cucumbers, also know as Kirby cucumbers, are in season! Todays recipe is simple - refrigerated pickles - no processing. Kirby cucumbers are super crunchy and make delicious pickles.
I selected smallish Kirby cukes for my pickles, about 3 inches in length, and chose to pickle them whole, although I did put a few sliced rounds on top to fill up my jar. You can cut them in half, spears or rounds - the choice is up to you!
And this recipe features Mother Mary's vinegar from Frecon Farm, mildly seasoned with honey and garlic. This recipe makes one quart. You'll need:
1 - one quart jar with a tight fitting lid
1 pound Kirby cukes
3/4 cup Mother Mary's vinegar
3/4 cup water
1 tablespoon Kosher salt
1/4 teaspoon crushed red pepper
1 teaspoon dill seed
1/2 teaspoon black peppercorns
Wash the cucumbers. In a saucepan combine the vinegar, water and salt. Bring to a boil.
Add the red pepper, dill seed and black peppercorns to the clean quart jar. Pack the cucumber snuggly into the jar. Pour the hot pickling liquid into the jar, leaving about 1/2 inch headspace. Tap the jars gently on the countertop to release any bubbles and top with additional pickling solution if necessary. Apply the lid, and allow to come to room temperature. Store in the refrigerator for at least 2 days to allow the flavors to develop. Enjoy!