The local vegetable stands are over-flowing with fresh produce, and I am lucky enough to stop at several of them every week to get ads for work. The pickling cucumbers are looking especially good these days, so I searched my files for a recipe I got from my friend years ago.
In a squeaky clean one-gallon jar, add:
1/2 gallon water
1/3 cup canning salt
1/3 cup cider vinegar
l garlic bulb chopped in large pieces
1 heaping Tablespoon of sugar
one large bunch of fresh dill
1 Tablespoon red pepper flakes
Fill the jar with whole pickling cukes, add the rest of the ingredients. Let the jar sit on the counter for a day with the cap loose. Tighten up the top and refrigerate for at least a week - two is better. Obviously, the longer it sits, the more flavor the pickles absorb.
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