Have I declared my love of pickles to you?
Well, I do. I love them. Not enough to marry them, but close.
We (by we, I mean my father, the wanna-be-farmer!) grow all kinds of produce every Summer. We have an abundance of cute little cucumbers coming this year! They are actually Mount Olive Pickle © seeds, and they really look like pickles! Who would have thought! 😉
It is SO easy to make your own pickles. I wasn’t brave enough to can them by myself, but I was brave enough to make Refrigerator Pickles!
Have you ever made them???
If you haven’t, they are a cinch! Go buy a hoard of local cucumbers and let’s get started!
|Thanks, trusty iPhone for always being there in the quick moment!|
**Spicy Refrigerator Pickles**
6 cups of sliced cucumbers – slice them however you would like! Circles or spears!
1 onion, sliced
1 cup white vinegar
1 cup apple cider vinegar
1 cup water
1 cup sugar
1 tablespoon mustard SEEDS – NOT the ground up yellow stuff!
1/2 tablespoon black pepper corns – again, NOT ground!
1+ tablespoon red pepper flakes (if you do not like spicy, just leave these out!)
lots of fresh dill (or, 1+ tablespoon of dried dill!)
6 garlic cloves, sliced length-wise into 4’s
Slice your cucumbers and onions and place in a heat resistant bowl… NOT a plastic bowl! Unless it’s BPA free!
Pour your brine ingredients into a pot, and bring to a boil. Boil for 2 minutes (this isn’t exact…!) Pour the hot contents over your cucumbers and onions and cover. Let sit in the brine for 4-6 hours. After that time, put your cucumbers into sterilized mason jars and evenly pour the brine over your now pickles! Place in the fridge and wait one day, until they are nice and crispy cold!
That is it, friends! Easy, right??!
One thing I like the best about these pickles is the crispness of them. They were never cooked, so they didn’t have time to get soggy. Honestly, filling a refrigerator with these will be quite easy!
Next up, Pickled Green Beans!!!