Tuesday, July 26, 2011

The Grand Pickle

In my opinion, cucumbers are the lemmings of vegetables. The guys that no one really notices and take on the flavor of whoever they're hanging out with. If the onions want to jump off a cliff, so will the cucumbers. I guess it's safe to say that God created cucumbers to take on strong flavors in order to make them actually enjoyable.
That being said: I think it is important to confess that I will eat just about anything if you put enough vinegar on it (insert joke here).
Also, I have hated plain cucumbers my entire life.
So...when I lost my marbles and planted two cucumber plants in the garden this spring, it became necessary for me to figure out to do with all these cukes.
Obviously, the answer is to pickle whatever cukes I can pry out of my husband's greedy little fingers. I found a recipe for Spicy Refrigerator Dills on allrecipes.com and knew they were the pickles for me!

Everything I need...Chop!

Let sit at room temperature for two hours.

Fill jars.Cute, huh?
Label and refrigerate for ten days.


Lauren said...

Are they sweet at all? I can't wait to try them!!!

erin said...

Just barely sweet. I cut the sugar in the recipe. I don't like sweet pickles at all.

kristi noser said...

You're doing such a great job.

Anonymous said...

I learned how to make cucumber kimchi when I spent a summer in Korea. Now there are some jazzed up, spicy cukes for ya! Yum! If you'd like the recipe, let me know.

Laurie S.