Easy Dill Pickles

Refrigerator_pickles combined

Simple crisp dill pickles–no canning required.

 

Summer whizzed by, and fall has arrived.  I hope your summer was amazing.  Mine was fantastic–full of camping, family reunions, and lots of summer garden produce.  My cucumber plants were especially fruitful.  Making pickles helped keep up with the all the cucumbers.

I adapted my recipe from Old World Garden’s Refrigerator Dill Pickles.  The Refrigerator Dill Pickles are the easiest and tastiest pickles I have made.  I have never had any luck making crispy pickles when they are canned; they are tasty, but a little on the soggy side. These pickles, however, are very crisp.

When making pickles, make sure your cucumbers are fresh, small, and not overripe and turning yellow.   Wash them well.  Cut off the blossom-end of the pickles.  I like slicing the cucumbers lengthwise before putting in my clean jars–that way they are ready for sandwiches.

The recipe makes one pint of pickles.  When I make pickles, I will fill my jars with the cucumbers, and then double or triple the brine recipe based on how many pickle jars I have filled.


Simple Dill Pickles

Makes one pint

 

Pickling cucumbers, washed and blossom-end removed (sliced, quartered or left whole)

2/3 c vinegar

2/3 c water

1 Tbsp pickling salt

2 garlic cloves, crushed

1/4 tsp red peppers

1 tsp dill seed

1/2 tsp peppercorns

 

Pack the cucumber into a clean jar.  Boil vinegar, water, and salt. While the brine is coming to a boil, add the seasoning into the jars with the cucumbers.  Pour the boiling brine into the jars.  Put a canning lid on the jar and store in the refrigerator.

For the best flavor, let the pickles brine for a couple of weeks before eating.

Toasted Coconut Almond Bars

 

Dark chocolate spread over a crumb crust of toasted coconut, almond, and graham crackers.

Almond Coconut Bars1

At the end of the day, when your sweetheart asks about your day, how do you answer? For me, I could respond by telling him about the heaps of laundry I washed, the new recipe I tried, time spent volunteering in the kid’s classrooms, or cleaning.  All things considered, I like to tease and tell him that I spent the day reading a book and eating chocolate.

These toasted coconut almond bars are the chocolates you want to eat while you are reading the book.  On second thought, maybe you should eat them at the kitchen table and then wash your hands before reading the book. (Yes, I am a mom 🙂 ).

These Toasted Coconut Almond Bars are rich, but not very sweet.  Toasting the almonds and coconut warms up the almond oils and speeds along the grinding process. Besides toasted coconut is so tasty!


Toasted Coconut Almond Bars

2 rectangular graham crackers, (31 g)

1 cup almonds, (140 g)

1/2 cup unsweetened coconut flakes, (46 g)

1 Tbsp coconut oil

1/8 tsp sea salt

 

Preheat oven to 325°F.

In your food processor, crush the graham crackers.  Place crumbs in a bowl and set aside.

Place 1 cup almonds on a baking sheet and put in preheated oven for 12 minutes.  Add coconut and brown for 2 minutes or until coconut turns golden brown. Put almonds, coconut, coconut oil and salt in food processor and process until smooth and on its way to turning into almond butter.  When the almonds are moist enough that they can form a clump, mix in graham cracker crumbs.

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Coconut Almond Mixture

Line a 9×9 casserole dish with parchment paper or Saran wrap.  Place coconut almond mixture into casserole dish.  Press to compact as much as possible and place in freezer to harden for an hour (or overnight).

Melt chocolate chips and coconut oil in microwave-safe bowl for 30 seconds at a time, so not to burn the chocolate.  Stir well between each heating.  Add extra cocoa powder for super dark chocolate.

Holding onto the parchment paper or Saran wrap, lift frozen almond crust out of casserole and onto cutting board.  Spread chocolate on top of the frozen crust.  Allow chocolate to set.  (If needed place back into freezer for a few minutes.)

Using a sharp knife, slice into bars and serve.