With the rainy afternoon, I got a chance to try out the Quick Dill Pickle recipe from Country Living Magazine that I’ve been wanting to try. The surplus of pickling cucumbers in both our garden and Chris and Melissa’s garden were what convinced me it was time to try this pickle recipe.
In the past, I made some dill pickles the old fashioned way, processing them for the recommended amount of time. However, I found that the resulting pickles, when I finally got to try them months later, were mushy and gross. It felt like a huge waste of time, and I vowed to never make pickles again.
However, I love pickles, so I decided that the way to go would be to make “quick” pickles, that would be ready soon. This recipe says that the pickles will be ready in 2-3 weeks, and since they’re not processed, it will be easy to open the jar, try a pickle, and close it back up and wait a week if it’s not ready yet. Also, since they’re not processed, I’m hoping they’ll stay crisp and not get mushy like the processed pickles. If they’re good, I’ll make a bunch more as the season goes on. That’s the best part, I think, that I’ll be able to try these pickles before the season’s over, so I don’t have to make a whole bunch without knowing if it’s worth the effort. The recipe says they’ll keep for two months in the refrigerator, but the truth is, if they’re good, they won’t last that long.