I harvested all of the cukes in my garden the night before our frost. I couldn't eat them all fresh so I made some quick refrigerator pickles with them, here's how:
CHILLY DILLIES (makes 1 quart):
-1 quart cucumbers, sliced or cut into spears
-3/4 cup apple cider vinegar
-3/4 cup water
-2 tsp salt
-2 tsp dill seed (or a few heads fresh pickling dill)
-2 garlic cloves, peeled and crushed
-Small onion, sliced (optional)
1) Combine the vinegar, water and salt in a pan and bring to a boil.
2) Place the dill seed, crushed garlic cloves, sliced/speared cucumbers and sliced onions (optional) in a clean quart jar.
3) Pour the brine in the jar and put lid on jar.
4) Let cool to room temperature and then put in refrigerator.
5) Enjoy after a couple of days in the fridge!
CHILLY DILLIES (makes 1 quart):
-1 quart cucumbers, sliced or cut into spears
-3/4 cup apple cider vinegar
-3/4 cup water
-2 tsp salt
-2 tsp dill seed (or a few heads fresh pickling dill)
-2 garlic cloves, peeled and crushed
-Small onion, sliced (optional)
1) Combine the vinegar, water and salt in a pan and bring to a boil.
2) Place the dill seed, crushed garlic cloves, sliced/speared cucumbers and sliced onions (optional) in a clean quart jar.
3) Pour the brine in the jar and put lid on jar.
4) Let cool to room temperature and then put in refrigerator.
5) Enjoy after a couple of days in the fridge!
Here's the top shelf of my fridge... everything is home made:)
alfalfa sprouts, dilly beans, maple syrup, pesto, pickled ramps, bread 'n' butter pickles, pickled fiddleheads, rhubarb sauce, kim chi, and a fruit smoothie:)
alfalfa sprouts, dilly beans, maple syrup, pesto, pickled ramps, bread 'n' butter pickles, pickled fiddleheads, rhubarb sauce, kim chi, and a fruit smoothie:)