two skinny jenkins

090515 – pickle time!
090515, 12:04 pm
Filed under: SNACK | Tags: ,

can it!

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
  1. soak cucumber slices in salted water for about 8 hours or overnight.
  2. drain cucumber and bring vinegar, sugar, and mustard seeds to a boil over medium-high heat in medium-sized saucepan.
  3. add cucumber to the pot and cook for 10 minutes.
  4. can and keep for a month or two.

090326 – Nana’s pickles
090326, 9:14 pm
Filed under: LUNCH, SNACK | Tags:
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)


  1. 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).
  2. drain cucumber. combine vinegar, sugar, and spices in medium saucepan and heat to boiling.
  3. add cucumber slices and boil for 10 min, stirring so all the cucumber slices get cooked and change color.
  4. I store mine in glass canning jars- old pasta sauce containers work well, too.