090515 – pickle time!
a slight variation on the last time i made pickles. i used apple cider vinegar and i’m really happy with the results. you can boil them to your crunchiness preferences. I let them cook for a total of 10 minutes and they were boiling for about 4 of that.
- 2 large cucumbers, thinly sliced
- 1/2 C salt
- 1 C (white or apple cider) vinegar
- 1/2 C sugar
- 1 T mustard seeds
- soak cucumber slices in salted water for about 8 hours or overnight.
- drain cucumber and bring vinegar, sugar, and mustard seeds to a boil over medium-high heat in medium-sized saucepan.
- add cucumber to the pot and cook for 10 minutes.
- can and keep for a month or two.
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090326 – Nana’s pickles
Mmmm… pickles. I love pickles SO much that sometimes joe calls me pickle. I would eat them every day if I could. thanks to the running, I think we can afford to eat a little extra salt now and then… as far as storebought pickes go, I am loyal to Claussen kosher dill. they are the best. Now that we can’t afford to be buying $4 jars of pickles once a week, so I make them for about $2! Here is the recipe that my Nana has been making ever since I can remember (slightly tweeked):ingredients:
- 4 C cucumber (or zucchini)
- 1 C white vinegar
- 1 T celery seeds
- 1/2 C salt
- 2/3 C sugar
- 1 T mustard seeds (the best part)
directions:
- slice cucumber thin and soak in solution of 1/2 C salt and ~ 2 quarts h2o for 8-12 hours (could be soaked overnight and cooked in the morning – just don’t soak too long).
- drain cucumber. combine vinegar, sugar, and spices in medium saucepan and heat to boiling.
- add cucumber slices and boil for 10 min, stirring so all the cucumber slices get cooked and change color.
- I store mine in glass canning jars- old pasta sauce containers work well, too.
two skinny jenkins 