Mr. Muffin-Puff Cake has decided that he really enjoys making pickles. So much so that he is going to open a pickle bar called 'Pickle Kingdom' OR if I ever return to our little town permanently and open a bar in this cool building around the corner, he will have the pickle concession.
Basic dill pickle brine for refrigerator pickles:
4 cups water
1 cup salt
1 cup sugar
2 cloves garlic (finely chopped)
pinch of red pepper flakes (optional)
tsp. dill weed
Boil water, add seasonings, let cool slightly. In small-medium size jars(you can re-use jam or salsa jars just run them through the dishwasher but not the lids so they will seal) stack up carrot sticks, green beans, cucumber slices, cauliflower slices or anything else that catches your eye. Pour your brine over the vegetables and put the lid on. Lest we poison you, use only one kind of vegetable per jar and put your pickles in the FRIDGE!!!! Pickles are good after 24 hours, excellent after 48...
Pickled green grape tomatoes are rad in a martini...