Monday, July 9, 2012

EASY HOMEMADE PICKLES


These wonderful pickles are so good, especially in the summer when cucumbers are fresh from the garden or farmer’s market.  My Mother always has these in her refrigerator and I have to admit that as a child, I really didn’t  appreciate them that much.  But now I absolutely crave them!  They are different from other pickles because they are meant to be eaten when they have only been in the brine for a few hours and really should be consumed quickly---as opposed to other pickles which only get better, the longer they sit in the brine.  Believe me, eating them quickly is not a problem!  They are so delicious when served with pork or beef!

Ingredients:
½ cup white vinegar
1 T. sugar
2 t. salt
2 cups water
Thinly sliced cucumbers (enough to half fill or fill your container)
Fresh dill:  optional

Instructions:
*Select a quart or pint glass jar with a lid or a decorative canister with a lid.
*Place the vinegar, sugar, salt and water into your glass container.  Whisk until sugar and salt dissolves.
*Place sliced cucumbers into the brine (they should be submerged).
*Put the lid on the container and put it in the fridge for 1-3 hours before serving (if you can wait).
*As the pickles are eaten, you may chop fresh cucumbers into the brine for up to 3 days.  Then discard and start over if you wish with fresh brine.

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