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Pickles: some are sweet, some are sour, some are spicy, and some are soggy. Reminds me of the people I meet, or the way my day is going. I like both the pickles and my day SWEET!
A crisp pickle starts with crisp and fresh cucumber. Cucumbers from your garden or the farmers market should be stored in the refrigerator and made into pickles within 3-4 days of harvest.
Here is everything you need to make these pickles. Fresh, washed cucumbers with their ends cut off. Sweet onion, sweet pepper, either red, yellow, or green. Celery seeds, salt, sugar, and vinegar.
How it’s done:
Slice the cucumbers, onions, and peppers into thin slices using a mandoline or knife. I use a salad shooter with the crinkle-cut blade. It makes the cucumber slices the perfect thickness, and I can slice up a batch (8cups) in a couple of minutes.
Add the sugar, vinegar, celery seed, and salt. If you like a little kick to your pickles dice a couple of jalapeno peppers and add to the mix.
Mix well, refrigerate for two days. Stir once a day, and at the end of the second day, they are ready to eat, package, and freeze. So quick and simple and so delicious. Enjoy as a salad or put in a sandwich.
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- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- Salad Shooter or mandoline
- 8 cups cucumbers sliced thin
- 1 pepper red, yellow, or green
- 1 onion medium, sweet
- 2 cups sugar
- 1 cup vinegar
- 2 tsp. celery seed
- 1 Tbsp. salt course or pickling salt
- 1 jalepeno pepper optional
- To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
- Thinly slice the cucumber, peppers, onions. With a knife, salad shooter, or mandoline.
- Add the sugar, vinegar, celery seed, and salt.
- Stir to mix well, cover and put in the refrigerator for two days. Stir once a day.
- At the end of the second day, these pickles are ready to eat and enjoy or freeze.
- Freeze in a plastic container leaving about 1/2 inch space to allow for expansion during the freezing process. Pickles will keep frozen for up to a year. Once they are thawed store any uneaten pickles in the fridge for up to 2 weeks.
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Thank you so much this recipe is perfect!
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