Bloody Mary Dill Pickles and Sour Herb Dill Pickles

We've posted a couple of pickle recipes on here already: Refrigerated Dill Pickles and  Refrigerated Rye Pickles.  When we were at the farmer's market, we grabbed a bunch of pickling cucumbers and I decided to take our base recipe and twist it into a Bloody Mary pickle recipe.  Man... these pickles... awesome!  A little spicy, but not super hot.  Lots of flavour.  We had so many cucumbers that Justin decided to do his own twist on our base recipe and his sour pickles came out delicious.  He added nasturtium leaves because he did some research and found that nasturtium leaves can help keep the pickles crispy longer.  We have a big plant right off our front porch. 

So here are two more refrigerated dill pickle recipes that are quick and easy.  I don't know who this band is, but I stumbled on them because I saw their name pop up on some search and I had to check it out.  Like... Tom Waits' rockabilly brother.  The Hillbilly Moon Explosion doing "My Love Forevermore".  -jen

JEN'S BLOODY MARY DILL PICKLES
Time:  less than 10 minutes
Difficulty:  Easy
Makes: 1 quart

• 2 tablespoons minced garlic 
• 1 tablespoon kosher salt
• 2 teaspoons dried dill
• 2 teaspoons dried chives
• 1 teaspoon whole black peppercorns
• 1 teaspoon pickling spice
• 1/2 teaspoon whole brown mustard seeds
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon whole celery seeds
•  3-6 pickling cucumbers (depending on size) or 1 large English cucumber
• 1/4 teaspoon horseradish
• 3 teaspoons Demitri's Bloody Mary Seasoning (or your favourite)
• 1 shot (3oz) vodka
• 3/4 cup V-8 (or tomato juice)
• 1/2 cup white wine vinegar

In a quart-sized jar,  combine garlic and all of the dry ingredients and shake jar to mix well.  Arrange cucumbers in jar.  (For pickling cucumbers, put in whole, halved or quartered.  For English cucumber, cut into long spears.)  Add horseradish and remaining liquid ingredients.  Fill to the top with water.  Refrigerate for 3-5 days. 

JUSTIN'S SOUR HERB DILL PICKLES
Time:  Less than 10 minutes
Difficulty:  Easy
Makes: 1 quart

Nasturtium

• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh nasturtium leaves, chopped (optional)
• 1 tablespoon minced garlic
• 1 tablespoon sea salt
• 1 tablespoon dried dill
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon pickling spice
• 1/2 teaspoon whole yellow mustard seeds
• 1/2 teaspoon fresh rosemary, chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf, whole
• 3-6 pickling cucumbers (depending on size) or 1 large English cucumber 
• 1/4 cup white wine vinegar
• 1/4 cup white vinegar

In a quart-sized jar,  combine basil, garlic and all of the dry ingredients and shake jar to mix well.  Arrange cucumbers in jar.  (For pickling cucumbers, put in whole, halved or quartered.  For English cucumber, cut into long spears.)  Add vinegars.  Fill to the top with water.  Refrigerate for 3-5 days.