Easy Dill Pickles

My family loves pickles….of any kind!!! I'm pretty sure that all three of my kids have inherited their "sour" cravings from me.  I can trace my pickle-loving habit all the way back to when I was a little girl…..my grandmother made the best pickled okra! She always had an abundance of jarred okra every summer and was more than happy to share. 

There has been a big resurgence lately in home canning. I've been amazed by the large amount of supplies, pre-made mixes and vintage glass jars that are now available at local stores.  Even though I'm highly fascinated by the unique skill of "old fashioned" canning, I usually don't have the extra time that it involves.  When I came across this recipe for refrigerated pickles, I knew it would be the perfect quick way to get that yummy fresh pickle taste….with little effort.

Of course this recipe is so simple that my nine year old daughter was able to jump right in and help. Her favorite part was stuffing the sliced cucumbers into the glass jars and mixing up the brine.  I adapted the recipe by using fresh sprigs of Dill and also minced garlic. I also left out the red pepper flakes since I knew my kids would be the first to devour the pickles. 

I purchased (from the canning section in Wal-Mart) a set of 9 "Pint & Half" Ball Jars. I thought this would be the perfect size to fit the length of the pickling cucumbers and have a good amount of pickle servings per jar. (It averaged out to be around 10 spears in each jar.) One of the best things about these jars is the ability to wash them when you are done and reuse them for the next batch of pickles!!! It is a never ending cycle in our home!

Easy Dill Pickles

adapted from Kansas City Mamas

12 pickling cucumbers, sliced into fourths

5 tsp crushed garlic (or 5 peeled garlic cloves)

2 1/2 tsp black peppercorns

fresh Dill (at least 5-6 sprigs)
(Optional: add 1/4 tsp onion flakes and 1/4 tsp mustard seeds to each jar)

Brine: 

6 tbsp kosher salt

4 tbsp sugar

2 1/2 cups distilled white vinegar

Place 1 tsp garlic, 1/2 tsp peppercorns and 1 sprig of fresh Dill (or 1/4 tsp dried dill) at the bottom of five (pint & half) jars. Divide sliced cucumbers evenly into each jar. In a medium sized bowl or Pyrex measuring glass, mix together 6 tbsp salt, 4 tbsp sugar and 2 1/2 cups distilled white vinegar. Microwave until it comes to a boil 3-4 minutes. (Or bring to a boil in a medium saucepan) Mix together until the sugar and salt are dissolved.  Then add 4 cups of water and mix well. Pour mixture over cucumbers until all of the cucumbers are submerged.  Place lids on jars and screw tightly. Place into the refrigerator overnight. Pickles will be ready to eat the next day and should last for up to a month. 

I made this batch of pickles for the 4th of July holiday so I added a little festive ribbon to the top of the jars.  They made great gifts for my friends and family. We all enjoyed these perfectly seasoned crisp pickles with our potluck barbecue. You can leave them in spears or slice them into rounds to add to sandwiches. Either way these "Easy Dill Pickles" will not last long!!!

Bacon Wrapped Stuffed Jalapeños

 So excited to share this recipe on my blog!!! If you have seen me at a party this past month than you know that I probably prepared this appetizer. The flavors of seasoned cream cheese, salty bacon and spicy jalapeño peppers make this the perfect bite sized snack!!! 

To prepare stuffed jalapeños can be a little time consuming….but it is truly an easy recipe! Make sure that you have some cheap plastic gloves on your grocery list…..definitely important when you are cleaning out the jalapeños.  I usually line a large cookie sheet with aluminum foil. It helps to collect the grease during baking and makes clean up easier.  

Bacon Wrapped Stuffed Jalapeños 

25 jalapeños, sliced in 1/2; remove stem & seeds

1 package regular (mild) sausage

1 package (8 oz.) cream cheese, cut into chunks

paprika

pepper

garlic powder

Italian Seasoning

1 package of bacon, cut into 1/3's

box of round toothpicks

Preheat oven to 400 degrees. While wearing plastic gloves; wash jalapeños, cut in half and remove stems/seeds….and then set aside. In a large skillet cook package of sausage until done. Turn to low heat and then stir in chunks of cream cheese and add seasoning (paprika, pepper, garlic powder & Italian seasoning) to taste.  (I usually add a few dashes of each) Remove from heat when all ingredients are blended together. Using a small spoon stuff each 1/2 of jalapeño with the cream cheese filling. Wrap 1/3 a slice of bacon around the stuffed pepper and secure with a toothpick. Continue filling and wrapping until all jalapeños are done and then place on a foil lined cookie sheet. Bake for 30 minutes or until bacon is crisp and done. Serve immediately and enjoy!!!

This delicious appetizer is worth the work!! They never last long anytime I bring them to a social gathering. It always seems to be a surprise whether I happen to buy hot or not so hot jalapeños….it just depends on the batch at the grocery store. Even the spicier jalapeños seem to be balanced out with the cream cheese and bacon. Either way these will be the hit of any party!!!