I love pickles. All kinds of pickles, but I have very fond memories of some pickles my Grandma used to make when I was a little girl. No one in my family seemed to have her recipe so I did my best to replicate it. Now nothing will taste as good as Grandma's to me, but I think these turned out pretty darn good if I may say so myself, and I think Grandma would be proud. I hope you enjoy these as much as I do.
Ingredients:
12-15 pickling cucumbers
1/2 Sweet Yellow Onion diced
1/2 Red Pepper diced
*3-4 slices of fresh jalapeno peppers (optional, but it adds an extra Kick)
1 small yellow or orange pepper diced
____
2.5 cups White Vinegar
1/2 cup Sugar In the Raw
1 T Ball Mixed Pickling Spice (if you don't have this, use 1 tsp ea of mustard seed, black peppercorns, coriander and bay leaves)
2 tsp minced garlic
1/2 cup tap water
____
3 sprigs of fresh dill
Optional Additions: Some fun optional additions to add to your jars of pickles are carrots, whole chili peppers, cauliflower, green beans. Just one or two will add interest to your jars, especially if gifting.
Pack your jars tight to just below the rim with the cucumbers/onion/pepper/carrot mixture, and put a sprig of dill between the layers.
Stir your vinegar mix well and pour into the jar/jars almost all the way to the top making sure there are no air bubbles, gently tap on counter to remove them or slide a butter knife down the inside edge. Put lid on tight, then put in refrigerator, they are quite delicious in 24 hrs, but will be even better after a couple more days. They are crunchy, and quite zesty, if you prefer less zest, simply add more sugar. These pickles should last in your refrigerator for 2-3 weeks if you can resist eating them all up fast. Keep refrigerated! Enjoy!
I got one large 3 cup jar out of this, and one pint jar to give as a gift.
Ingredients:
12-15 pickling cucumbers
1/2 Sweet Yellow Onion diced
1/2 Red Pepper diced
*3-4 slices of fresh jalapeno peppers (optional, but it adds an extra Kick)
1 small yellow or orange pepper diced
____
2.5 cups White Vinegar
1/2 cup Sugar In the Raw
1 T Ball Mixed Pickling Spice (if you don't have this, use 1 tsp ea of mustard seed, black peppercorns, coriander and bay leaves)
2 tsp minced garlic
1/2 cup tap water
____
3 sprigs of fresh dill
Optional Additions: Some fun optional additions to add to your jars of pickles are carrots, whole chili peppers, cauliflower, green beans. Just one or two will add interest to your jars, especially if gifting.
Pack your jars tight to just below the rim with the cucumbers/onion/pepper/carrot mixture, and put a sprig of dill between the layers.
Stir your vinegar mix well and pour into the jar/jars almost all the way to the top making sure there are no air bubbles, gently tap on counter to remove them or slide a butter knife down the inside edge. Put lid on tight, then put in refrigerator, they are quite delicious in 24 hrs, but will be even better after a couple more days. They are crunchy, and quite zesty, if you prefer less zest, simply add more sugar. These pickles should last in your refrigerator for 2-3 weeks if you can resist eating them all up fast. Keep refrigerated! Enjoy!
I got one large 3 cup jar out of this, and one pint jar to give as a gift.