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Fresh pickles!

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Fresh pickles!

Post  Megan on 7/24/2010, 7:21 pm

I never knew you could do this, until a friend of mine told me about them tonight. Have to let them sit for a little bit, but they do look tasty!

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Megan

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Re: Fresh pickles!

Post  elliephant on 7/24/2010, 7:57 pm

Recipe?

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Re: Fresh pickles!

Post  Megan on 7/24/2010, 8:03 pm

I'm afraid I didn't measure....but here it is as best I can recall:

One large fresh cuke, sliced
3 cloves garlic, sliced
good whole black peppercorns (1 ts)
dehydrated minced onion (1/2 to 1 ts)
whole mustard seed (1/2 to 1 ts)
dried dillweed (a good pinch, probably 1/2 ts)
3 dried chile de arbol, broken up
small pinch salt
white vinegar to cover (I would have used apple cider vinegar, but had none)

Put the dry ingredients in a non-reactive container (I used glass), cover with white vinegar, and let set at least 30 minutes. Refrigerate leftovers.

I was told these should keep around a week. I doubt they will last that long, though! I just tried a few and oh boy, nice! It is hot... the garlic and chile really come through.
hungry

Note: My cukes turn brown when they are ripe, so if you are wondering why the funny color of the skin, that is why. It has nothing to do with the recipe.
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Re: Fresh pickles!

Post  Megan on 7/25/2010, 12:04 pm

Wow. I went a little heavy on the garlic. It's good, but look out if you are trying to duplicate this exactly! affraid
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Re: Fresh pickles!

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