Tuesday, May 03, 2011

Tasty Tuesday


              My blog is beginning to resemble a food blog, I need to post between Tuesdays so you all don't get bored, but then again, learning new recipes is never boring, not for me anyway! But I will try my best to post other things in between.  I'm switching things up this week, thinking ahead a little to canning season. I'm itching to get the garden in, but so glad we haven't, it would of been flooded like so many did, so till I can play in the dirt, I'll gather my canning recipes and keep them handy.

      Cucumbers has to be one of the easiest things to grow and nothing tastes as good as a homemade pickle or relish. I can both and am always looking for a better recipe or way. My mother in law turned me onto refridgerator pickles and  I was quickly hooked! These are great for those super hot summer days when you really don't want to heat the house up over cukes, but you have to do something with them. This method requires no canning! Yes, you heard me right, no canning, no mess, no hot house! And for that reason alone, I use this recipe alot!

Refriderator Pickles

1 c. water
1 c. white vinegar
1 c. sugar
1 1/2 t. sea salt
1 pd. baby cucumbers, quartered lenghwise
6 garlic cloves
2 t. black peppercorns
2 large dill heads
In a small saucepan over med. heat, combine water, vinegar, sugar and salt and bring to a boil. Stir till sugar has dissolved. Let cool to room temp. Divide cucumbers spears, garlic, peppercorns and dill between 2 sterilized pint jars. Pour cooled vinegar mix over contents in each jar. Seal with lids and refrigerate for at least 24 hours before using. Can be kept in refrigerator for up to 1 year. Recipe can be doubled.

      This method is also cheaper on the electric bill, always a plus! Now, you are ready to harvest your cukes and make homemade pickles the easy way!

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