CHARLOTTE, N.C. (QC Life) - July is National Pickle Month and what better way to celebrate than by making your own pickles.
Molly Poe is the founder of Molly Poe’s Party Pickles and is a self-taught pickle maker. Poe went to NC State and got certified in manufacturing acidic foods. Poe has also collaborated with local restaurants to create pickled items and even a beer with Triple C called “Good Golly Miss Molly’s Pickle Gose.”
Poe joined our show to demonstrate how to make garlic dill refrigerator pickles. This quick recipe makes for a crunchy and flavorful snack or accompaniment to a meal. The recipe is down below.
Recipe:
1. Combine the following in a stainless steel or porcelain pot and bring to a boil for a minimum of 5 minutes:
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- 4 cups water
- 2 cups vinegar
- 2 tbs pickling salt
- 1 tbs sugar
2. Remove from heat
3. Stuff a sanitized jar with vegetables, dill sprigs or fresh herbs, garlic cloves.
- 6-8 pickling cucumbers or other vegetables
- 3-4 Sprigs of Dill or other herbs
- 2 garlic cloves
4. Add spices of choice to the jars– suggestions – Celery Seed, Bay Leaves, Garlic, Coriander, Mustard Seed, Dill Seed, Peppercorns, Ginger, Allspice, Turmeric. Premade seasonings are available as well.
5. Pour brine over vegetables in jar. The more dense the vegetable, the more it would benefit to use hot brine. Let cool.
6. Cover, refrigerate for at least 24 hours and enjoy up to two weeks.
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View the segment above to follow along and to see how they came out. For more information about Molly Poe’s Party Pickles visit their Instagram or Facebook.
Also read: Smoked lobster crespelles with L’Ostrica
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