Today I made three day pickles. For me, three day pickles are the epitome of summer. They also remind me of my family - my mother and grandmother always made them. For those of you who are not familiar with them I've included the recipe. They are super easy to make and incredibly refreshing to eat, so give them a try:) Cyndy
PS linking up to Make: Grow: Thrift at The Haby Goddess this week for the first time. Check it out for more goodies:)
Recipe for three day pickles
- 1 large jar (to put the pickles in, I try to use a 1.5-2L jar, make sure to sterilize the jar in boiling water)
- 5 small cucumbers about 5-6 inches long)
- 1/4 cup salt
- 8 cups of water
- large bunch of fresh dill
- 2-3 garlic cloves
- 2-3 slices of rye bread (make sure the rye bread you use has caraway seeds in it, this is essential)
- Put the garlic cloves and about 1/3 of the fresh dill in the bottom of the jar.
- Cut one end off each cucumber. Stand the cucumber up with the cut end facing up. Cut the standing cucumber in half but don't quite cut all the way through to the bottom. Cut in half again, but don't cute quite all the way through (this creates long slices that you can pull apart once the pickling is done, like traditional dill pickle slices).
- Place the cut cucumbers in the jar, placing another 1/3 of the dill between the cucumbers as you place them in the jar.
- Once all the cucumbers are in place the last 1/3 of dill on the top.
- Put the water and the salt in a pan and bring to boil. Once boiling pour the salt water over the cucumbers in the jar, leaving about 2 cm at the top of the jar clear.
- Stuff the top of the jar with the rye bread slices.
- Leave the jars out on the counter for at least 3 days. After three days, carefully move the bread and test your pickles for taste, if they taste good to you they are done:) if not move the bread back into place for another day or so. Once they are done remove all the bread from the jar, place a lid on the top and refrigerate.