Subject: RE: The "official" garden threadSo, 3 cucumbers and a half dozen banana peppers are the first vegetable pickings of the summer here. I tried a different pickle recipe a month ago with a store bought cucumber and got good results. Aesthetically, I don't like them as much as my old cold pickling recipe because the brine is not clear after mixing with the garlic......but the flavor is WAY better. The recipe (no cooking involved) is...... 1 cup water 2/3 cup white distiller, sugar and salt vinegar 1 tblspoon sugar 1.5 tblspoon kosher salt 2 garlic clove (it specifically calls for the frozen, crushed garlic that comes prepackaged. It dissolves better in the brine) Dill weed (to taste)......I use about 1 teaspoon peppercorns to taste.....I use a tablespoon Mix the water, vinegar, sugar and salt. Shake or stir vigorously until the sugar and salt is dissolved. In a quart jar (or 2 pint jars) pack cucumbers, peppers, garlic, peppercorns, and dill weed. Pour the brine into the jar to cover the contents. After the lid is on shake it gently to mix the garlic and dill weed well. Refrigerate. You can eat them in 24 hours, but wait 48 for best flavor. They will keep for a couple of months. These 7 pints i made last night will be gone by the end of the weekend is my guess......my kids devour them as fast as I can make them. This is 3 large cucumbers (8-10 inches) and 6 banana peppers of about 6 inches. Edited by Left Brain 2019-06-28 12:18 PM
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