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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