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While growing up mom would use the oddball cukes to make what she called, fridge pickles. You know the ones. The ones that looked like light bulbs or got missed and the seeds were too big to make other pickles. Rather than go to waste she made these. This is great for those who don't want to or don't like canning. Or not enough to can.
I don't know that mom ever measured anything, and she did them in a gallon jar, but a 3:1 mixture works for me. Vinegar:sugar. In a quart jar start with:
1 1/2 Cups Cider Vinegar
1/2 Cup Sugar
Couple dashes Salt
Couple dashes Black Pepper
Slice some onion rings and slice the cukes thin. If you like them crunchier, don't peel the cukes. Layer the cukes and onions in the jar until the brine almost runs over. Cover and refridgerate. Give them a shake when you're in there. After about 48 hours the cukes will sink into the brine. Good to go. They'll keep for a couple of weeks in the fridge, if you don't eat them first.
I make some of these every year, but tried something different this time. Added some dried flakes from those hot little peppers I got. Wowee is that ever good. Don't know if I'll ever make them plain again. Most is on the bottom, but you can see one little flake in the pic. Lol. You can use the brine over and add to it too. Thats the third time I added to the cuke one, and looks a little cloudy. If I make any more this year, I'll start over. May try the hab flakes. Hehe. Can you say addicted?
Had a few banana peppers and japs and tried them this way too. I'll be darned. Really good. Didn't add any flakes, but combined, the japs gave the banana peppers a little zing too. No cooking, no sealing. It's simple and another option for your cukes and peppers. Options are good.
I don't know that mom ever measured anything, and she did them in a gallon jar, but a 3:1 mixture works for me. Vinegar:sugar. In a quart jar start with:
1 1/2 Cups Cider Vinegar
1/2 Cup Sugar
Couple dashes Salt
Couple dashes Black Pepper
Slice some onion rings and slice the cukes thin. If you like them crunchier, don't peel the cukes. Layer the cukes and onions in the jar until the brine almost runs over. Cover and refridgerate. Give them a shake when you're in there. After about 48 hours the cukes will sink into the brine. Good to go. They'll keep for a couple of weeks in the fridge, if you don't eat them first.
I make some of these every year, but tried something different this time. Added some dried flakes from those hot little peppers I got. Wowee is that ever good. Don't know if I'll ever make them plain again. Most is on the bottom, but you can see one little flake in the pic. Lol. You can use the brine over and add to it too. Thats the third time I added to the cuke one, and looks a little cloudy. If I make any more this year, I'll start over. May try the hab flakes. Hehe. Can you say addicted?
Had a few banana peppers and japs and tried them this way too. I'll be darned. Really good. Didn't add any flakes, but combined, the japs gave the banana peppers a little zing too. No cooking, no sealing. It's simple and another option for your cukes and peppers. Options are good.
gonna make some!
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