As some people who know me are aware, I really like McClure’s Pickles, even though I am in no way related to those McClure’s. McClure’s are a brand of pickles and some other foods that are available mainly in Metro Detroit and in Brooklyn. But now thanks to Costco and World Market they are available all over.
Mark actually likes pickles so I thought it would be fun to make my own, I guess Scott’s Three Day Garden Refrigerator Pickles is what I’ll call them.
2 cups cider vinegar
2 teaspoons pickling salt
1/2 teaspoon whole coriander seeds
1/2 teaspoon black peppercorns
2 Kirby cucumbers, scrubbed but not peeled and cut into 1//4″ rounds
1 small onion, cut into thin half-rounds
1 cup yellow or red grape tomatoes. You can use a combination of both if you choose
8 garlic cloves, crushed under a knife and peeled
1/4 cup (packed) sprigs of fresh dill
Bring the vinegar, salt, coriander and peppercorns to a full boil in a medium saucepan over high heat. Cool completely.
Sterilize a 1 quart glass-canning jar by immersing it in a pot of boiling water for 10 minutes. The jar should be hot when adding the vegetables.
Layer the cucumbers, onion, tomatoes, garlic, and dill in the hot jar. Pour in enough of the vinegar to cover them completely. Screw on the lid. Refrigerate for at least three days before eating.
The pickles can be stored, covered and refrigerated for up to one month. Makes one quart.
I’m going to try to post some picture of my process today, along with some picture of my own fresh-cut roses from today as well. After three days, I’ll let you know how Scott’s Three Day Refrigerator Pickles turned out.