| T O P I C R E V I E W |
| Merry |
Posted - May 17 2009 : 11:44:47 PM
I would like to make pickles this summer but I have a question. Have you been able to successfully make pickles from slicing cukes? I know pickling cukes are best, but I am gathering opinions. 
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"Nobody has ever measured, not even poets how much the heart can hold."
Zelda Fitzgerald |
| 2 L A T E S T R E P L I E S (Newest First) |
| GailMN |
Posted - May 18 2009 : 07:02:15 AM
My first cukes of the season are generally used to make refrigerator pickles. They are so easy, very tasty and ready to eat in a couple of days or sooner. I'm sure there are many versions of this recipe - I make them like this:
2 cups sugar
1 cup vinegar
1 teaspoon celery seed
pickling spice to taste
garlic bulbs to taste
onion
fresh dill heads
Slice cucumbers (leave skin on) to thickness of a bread and butter pickle
Soak slices in salt water
Combine sugar, vinegar, celery seed, pickling spice and garlic in saucepan - heat through
Cool
Drain salt water off cukes - I put in glass container, add sliced onion and dill heads, cover with cooled brine - refrigerate - I try and wait 24 hours before eating
I keep a batch of these going until cukes are done in the garden - it is a late summer staple.
Gail
Farmgirl Sister #506
A Smile a Day . . . |
| mellaisbella |
Posted - May 18 2009 : 05:39:52 AM
hi Merry
Yes, I use regular cucumbers all the time. I make pickles called Mustard pickles. there is cut up cucumbers, cauliflower, red peppers, onions and mustard (other spices too)...if you'd like the recipe, I could post it for you
"we must be the change we wish to see in the world"
farmgal #150 |
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