When I lived in Detroit… there was two things that I really liked.

Coney Hot Dogs from the Greek Restaurants… and New Garlic Dill Pickles from the Delis.

Coney Dogs… well, those I’m out of luck with. They used those great Vienna hot dogs in the casings, and this great chili and mustard and onions…. apparently it’s a sort of Detroit area thing because the chili is just well, different. No bean and just different. I’ve tried them here and there, even as far as San Diego and as close as Toledo and they are just not the same.

But the New Garlic Pickles? Well, I found a recipe for them and they are awesome!

They are crisp and not cooked, and fast, too.  Just a couple days and they are ready.   And you don’t can them, just refrig them.

You start with garlic.  The more the better.   I think I used about 10 cloves.  Cut, cleaned and then squished in my garlic smasher.  Into clean sterilized jars.   I like to start with a HUGE jar first and then seperate them later on.

First get yourself some fresh home grown cukes… I started with about 20 or so. Smaller pickle sized. Cut the tips off if you want and slice in half.

Pack your jars pretty tight. Fill them up and then get some ingredients ready to go.

I got some fresh dill at the farmer’s market…. just a few heads of that stuffed in the jars….

A generous amount of pickling spice…. at least oh, 1/4 a cup or so for the jars…. split between the jars… You can get it ready to go. I’m not sure all that’s in it, but it’s like pepper flakes and cloves and other yummy stuff ready for your pickles.

Mix in 2 quarts of water, 1 cup of sugar, 1/3 cup of coarse salt and 1 cup vinegar. (I used a white vinegar, but I think apple cider vinegar would be good too!)

Give it a good boil with the spices, let stand till cool and then pour in the packed pickles…

(We made the mistake of adding it all and then reading the BOIL and COOL instructions! hahaha… so the pictures are a little well, off… sorry! We ended up taking it all out and redoing the pack and the mix of the sugar and salt! But it’s sure pretty, eh?)

Refrigerate the pickles for about 5-7 days to really get good, but I’ll be honest, they were GREAT in just two days!

We really overdid the garlic with them… they were SPICY! But o’ so good. Send a jar home with Tim and some jelly too and they agree…. the jelly was fantastic and the pickled really good… just a little on the really garlicly side! I think it’s harder to work with homegrown stuff… you’re so used to the bland sort of supermarket stuff, that is well… not as flavorful! So you do have to watch it a bit! Well… enjoy these EASY pickles! I’m thinking that it would be good with cauliflower, beans, and other veggies too! Like carrots and peppers! I might have to experiment!!!

Well, that was the last of our canning adventure for last week… stay tuned as we have caught the fever and need to process all the stuff that’s coming off the farm! My gosh, it’s really kicking into high gear, it’s been coming in the Moby faster than we can eat or process it!

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