Have it your way. Make your own refrigerator pickles and you can add whatever you like. Peppers, hot or mild, onions, carrots, even cucumbers. Ha. I’m writing this up rather quickly because things are hopping in the hippo kitchen as I bake for two markets every week and still people WANT TO EAT DINNER. The nerve. That is to say, if you have questions or the recipe isn’t clear, please leave me a comment or message me on Facebook.
Anywho, because it’s summer and all, I dug this recipe out of the little wooden Ketepa Tea box that has a billion hand written recipes on various colored index cards and has traveled so much over the last morethanadecade that it should have its own passport.
Feel free to vary the spices or veg in this recipe to make it your own. This is how I am doing it today with some oddly large, crisp and mild flavored cucumber that my firstborn son grew in my father’s garden.
- 1-1/2 c water
- 1-1/4 c vinegar, white or apple cider
- 1 c sugar
- ¼ c salt, I use kosher
- 1 tsp each turmeric, dill seed, mustard seed
- 3 cloves of garlic, peeled
- Large sprig of fresh dill
- Place the water, vinegar,sugar and salt in a saucepan and cook over medium heat until sugar dissolves. Let cool.
- While it's cooling, wash and slice your cucumbers. They work best if you leave the peel on but if the peel is blistered or whatever, just remove it.
- Place the cucumbers in a large jar and add the spices, dill, and garlic.
- Once the vinegar mixture has cooled, pour it over the cucumbers in the jar, and refrigerate for several days. Taste develops best after 5-7 days.