A perfect day to make pickles . . .
It started raining soon after I got up, so we've had a nice soaking rain all morning. I was planning on making pickles anyways, because I’ve only got a half jar left from my first batch. It worked out great, no outside stuff today.
Yesterday, I bought several pounds of just picked pickler cucumbers from down the road at Geraldson’s Farm, and I already had everything else I needed. I figured it out, and they cost about a buck a jar and an hour of my time.
Here I had just poured the pickling juice over the cucumbers and onions. It was too pretty to not take a picture……
Five beautiful jars . . .
Refrigerator Pickles:
6 cups thinly sliced pickling cucumbers
2 cups thinly sliced onion
1½ cups white vinegar
¾ cup sugar
¾ teaspoon salt
½ teaspoon mustard seeds
½ teaspoon ground turmeric
½ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Preparation: Place 3 cups cucumbers in a glass bowl, top with 1 cup onion. Repeat with remaining cucumbers and onions.
In sauce pan combine vinegar and remaining ingredients, stir well. Bring to a boil and cook 1 minute. Pour over cucumber mixture and let cool a bit. Place in jars, add all liquid to jars, put on lids. Place in fridge. They are cured and ready to eat in four days.
I actually tasted mine on the second day and they were delicious. You can adjust the amount of onion and garlic according to how well you like those ingredients. I happen to love them.
These pickles are super crisp and tasted like a cross between bread & butter pickles and sweet pickles. And, they have just the right amount of heat.
Yesterday, I bought several pounds of just picked pickler cucumbers from down the road at Geraldson’s Farm, and I already had everything else I needed. I figured it out, and they cost about a buck a jar and an hour of my time.
Here I had just poured the pickling juice over the cucumbers and onions. It was too pretty to not take a picture……
Five beautiful jars . . .
Refrigerator Pickles:
6 cups thinly sliced pickling cucumbers
2 cups thinly sliced onion
1½ cups white vinegar
¾ cup sugar
¾ teaspoon salt
½ teaspoon mustard seeds
½ teaspoon ground turmeric
½ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Preparation: Place 3 cups cucumbers in a glass bowl, top with 1 cup onion. Repeat with remaining cucumbers and onions.
In sauce pan combine vinegar and remaining ingredients, stir well. Bring to a boil and cook 1 minute. Pour over cucumber mixture and let cool a bit. Place in jars, add all liquid to jars, put on lids. Place in fridge. They are cured and ready to eat in four days.
I actually tasted mine on the second day and they were delicious. You can adjust the amount of onion and garlic according to how well you like those ingredients. I happen to love them.
These pickles are super crisp and tasted like a cross between bread & butter pickles and sweet pickles. And, they have just the right amount of heat.