I’ll admit… I haven’t been keeping up with my Thirty before 30 list like I wanted to. But I won’t be turning 30 until the end of May next year so I have about 8 months to go. I guess that makes me feel a little better! Anyway, I just wanted to give everyone an update.
I still haven’t finished coming up with a list of all 30 things I’d like to accomplish. So far, I’ve come up with 21 items (view the list here) and I also got some fantastic suggestions from my readers. So I’ll be updating the list soon (hopefully) to make it a full 30.
I checked Pinterest (of course) for recipes and most of them required you to actually do some canning…which meant I’d have to wait at least a week or so to try my yummy pickles. It seemed way too impossible for me to wait that long. Luckily, I found a recipe for “Quick Refrigerator Pickles,” which said your pickles would be ready after 24 hours. BINGO! Sounds like my kind of recipe!
I found the recipe here. I didn’t follow the recipe exactly… In fact, I barely followed it. There was absolutely nothing wrong with the recipe; it looks great! But I didn’t have most of the items on hand and I was really just winging it. I didn’t go out and buy “pickling” cucumbers; my mother-in-law hosted a family gathering and sliced up a TON of cucumbers for salad. She ended up having way too many so I took a cupful home.
Instead of buying all the different spices & fresh dill, I bought a pre-made mix of pickling spices and some pickling salt. The pickling spice is a mix of mustard seed, dill seed, bay leaves, coriander, chiles, and allspice.
I didn’t have too many cucumber slices so I only used one pint sized jar (which was still a bit big for the amount of cucumbers I had). I added about a tablespoon of the pickling spices, 1 1/2 tablespoons of pickling salt, 1 tablespoon organic sugar, 2/3 cup white vinegar, and 1 cup of filtered water to my jar. I closed it and shook the jar until the sugar dissolved. In a separate jar, I packed in my cucumber slices and poured my liquid mixture on top of the cucumbers. There was too much liquid so I couldn’t use it all. I just made sure that the cucumber jar had all of the spices, even if I couldn’t use all of the liquid. I sealed it up and stuck it in the fridge.
I waited exactly 24 hours (ha! I’m totally not lying. I was practically counting down the minutes!) and popped that jar open right away. OH MY GOD. I fell in love. I ate almost the whole jar within about 5 minutes. I guess that’s a good thing since this recipe isn’t made for pickles that are meant to be canned and stored for long periods of time.
I’ll definitely be making more and will be making jars for my pickle-loving friends. You should give them a try, too, and let me know how they come out! You can also experiment with adding different spices/ingredients, like garlic or jalapeño peppers. Or you can try pickling other foods besides cucumbers, like pickled garlic (one of my FAVES!), asparagus, green beans, onions, cabbage… The possibilities are endless! Comment below and let me know all about your adventures!