Wednesday, July 7, 2010

Another fine pickle

Tried refrigerator pickles again (first batch is almost gone). This time used a bit more vinegar, only one clove of garlic (but crushed it) and added a Hngarian Wax pepper (sliced lengthwise).

  • 1 c water
  • 3 c apple cider vinegar
  • 1/4 c Kosher salt
  • 1/4 c sugar
Set that to boil. Stir occasionally. In the mean time take 5 pickling cukes and spearize them (cut in quarters longitudinally). In each of two quart mason jars put 1 clove garlic (crushed in a press), 1 tsp dried dill, and half the spears. I only used 4 cukes, and I really needed 5. Also added half a Hungarian Wax pepper (cut in half lengthwise) in each. By now the liquid should be boiling. Take it off the heat and let it cool for a bit. Then dump it into the jars. Should have some left over. That you can dump. Make sure you cover the pickles.

Let the pickles cool on the countertop for a while, then pop them in the fridge. Wait 2 days preferrably before eating. I will report on taste later.

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