BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 14 2009

Hot Dog Condiments - Refridgerator Pickles

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1 1/2 lb small pickling cucumbers (like Kirby), cut in half lengthwise
2 cups cold water
1/2 teaspoon celery seed
3 tablespoons kosher salt
1 tablespoon dill seed
2 cups white distilled vinegar
1 tablespoons sugar
4 cloves garlic, sliced
1 tablespoon mustard seed
1 teaspoon red-pepper flakes

Evenly divide the garlic, dill and cucumbers among four wide mouthed pint jars. In a large bowl, mix together vinegar, water, red pepper flakes, celery seed, salt, mustard seed and dill seed. Use a funnel to fill each jar with brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating.