Pickles! Pickles! Pickles!
I Love Pickles!
I do love my Pickles. However, the store bought variety just aren’t crisp enough for my liking. That’s why once per year during pickling cucumber season I make my own Fresh, Crunchy and Quick Refrigerator Pickles.If you can boil liquid and cram cucumbers into jars … Then you too can make these Pickles!
Ingredients: Pickling Liquid
1 and 1/2 cups White Vinegar
1 and 1/2 cups water
(add an extra cup of water for a milder pickle)
2 Tb Apple Cider Vinegar (optional)
2 Tb Honey
1 Tb Quick Process Pickle Mix
(I used Mrs.Wages Kosher Dill Pickle Mix)
1 and 1/2 cups water
(add an extra cup of water for a milder pickle)
2 Tb Apple Cider Vinegar (optional)
2 Tb Honey
1 Tb Quick Process Pickle Mix
(I used Mrs.Wages Kosher Dill Pickle Mix)
Ingredients: Jars
3lbs Pickling Cucumbers
4 or 5 Pint Sized Canning Jars
1/4 tsp Cracked Pepper (in each jar)
1/2 Tb Chopped Garlic (in each jar)
1 tsp Mustard Seeds (in each jar)
4 Sprigs Fresh Dill (in each jar)
1/2 tsp Trader Joe’s Everyday Seasoning (in each jar) optional
Mix all pickling liquid ingredients together in a non-aluminum pot. Bring to a boil.While waiting for the pickle juice to boil, fill the jars with cucumbers and spices. Slice cucumbers for pickle chips or chop for relish.Once liquid is boiling, remove from heat and pour into jars until cucumbers are covered.
Seal jars, place in the refrigerator and leave for 2-3 days. Eat pickles within 3 weeks.
Once they look and feel like Pickles … Dig In to your Tangy Pickle Perfection!Now if only pickling cucumbers were available year round, I could have Zesty, Crisp, Deliciousness whenever I wanted!Thanks for visiting me in my Pickle Paradise!
If you like this recipe, check out my Green Tomato Jam or Fresh Squeezed Lemonade …
