No regular reader of this blog will be surprised by the fact that I love pickles. Our CSA gave us a ridiculous amount of cucumbers this year, and the vast majority of them went straight into brine, just so I could have pickles throughout the
Recipe Girl. These were so good this is half of a double batch--and this double batch was the second time I'd made them this summer! The first time I made them, they were good, but felt like they were missing something: cloves. I added about 1/2 tsp of cloves to the recipe the second time I made it. If you make these pickles, DO THAT. It really adds an extra "oomph" to the tastiness. Thinly sliced onions make such a great addition to pickles, I can't believe more recipes don't include them.
In the middle, Garlic-Dill pickles from the Kitchn. I had enough to make 3 jars of this, and gave away one as a gift. These were a little saltier than I would have liked, but the garlic flavor is nice and strong. I'd make them again, but next time I might cut down on the salt.
Finally, on the far right is something to do with leftover pickle brine: use it to pickle more things! Like... Pickled Carrots! The jar is cloudy from condensation; the brine is the same clear yellow as the Bread and Butter pickles. I simply julienned some carrots and stuck them in the brine. They needed to soak longer than if I'd blanched them first, and they were always quite crispy, but they absorbed just the right amount of flavor.
For the record, I only ever make refrigerator pickles; I never can them. But I've been thinking of trying my hand at canning this fall, in preparation for making edible holiday gifts. I've been doing some preliminary research, but are there any canners out there with advice for someone new to canning (who doesn't want to buy a whole huge set of equpiment)?