Mmm . . . I love me some pickles. Crispy fresh sour vinegar garlic crunchity crunch pickles. That's summer to me, and this recipe is so easy that we've always got a batch in the fridge.
I usually double or triple the recipe, and when the pickles run low, just add more vegetables to the liquid. :) If you like sweeter pickles, you can increase the sugar.
Summer Refrigerator Pickles
1 1/2 cups white vinegar
1/3 cup white sugar
2 T. salt
2 t. whole cloves
1 t. whole peppercorns
1 t. whole mustard seed
1/2 t. whole celery seed
1/4 t. ground ginger
1 large garlic clove
sliced cucumbers, baby carrots, cauliflower, and whatever else you feel like pickling
Stir together all ingredients except vegetables; make sure the sugar dissolves completely.
Place vegetables in a large plastic or glass container (something with a lid).
Pour pickling liquid over vegetables. They should be completely covered.
Refrigerate pickles and eat at will . . .
Different vegetables take different amounts of time to be ready. Cucumbers take about a day, maybe two, while carrots and cauliflower need three days. They get less crisp as they go along.
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