Thursday, August 18, 2011

Fridge Pickles

 

With the overabundance of cucumbers coming out of the garden, we are exploring all the many pickle recipes we can find.  I didn't love the fridge pickles we made last year, so this year I am experimenting a bit and planning on canning some dill pickles as well.  

Here is the recipe I used, by combining several other recipes:

 4 cucumbers (medium sized)
1/2 a red bell pepper
1 small onion
1 1/2 tablespoon salt
fresh dill
1 cup white vinegar
1/3 cup sugar

Cut up vegetables, add salt and dill and allow to sit for at least an hour
Heat vinegar, add sugar allow to cool
Combine all ingredients in a sterilized jar, allow to sit for at least 24 hours, and store in the fridge for up to several months.

Hint: if you use up the veggies, you can simply add more cucumbers to the liquid inside.

Did I mention I LOVE coming up with ways to use the fresh food coming from the garden!

1 comment:

  1. This sounds so easy and looks so delicious! We have cucumbers in the garden this year so I think I will give this a try! I have made pickles before but without the sugar and they tasted too strong like vinegar.
    They look very pretty cut into rounds like that and the little bits of red pepper just finish it off perfectly!
    This would make a great gift, I think I will take one to my next potluck bookclub meeting.

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