Summer Pickles

Would you care for a pickle?

Not my recipe, but I made these simple pickles the other day and they are very good.  I've gobbled up almost an entire jar already. I found the recipe on the internet at http://allrecipes.com/recipe/summertime-sweet-pickles/ - it was posted by LIZ1888 of Lansing, MI.

These are not processed (although you easily could), but are kept in the refrigerator.  So it is a small batch. First, grow some cucumbers, then...

Ingredientes:

2 lbs pickling cucumbers, washed, cut off a bit of the "blossom" end (the one opposite the stem end), and sliced however you like.

1 med onion, sliced

2 cups sugar
2 cups apple cider vinegar
1/4 cups canning or kosher salt
1/2 tsp turmeric
1 tsp mustard seed


1. Prepare two quart canning jars and lids.

2. Prepare the cucumbers as noted.

3. Loosely pack the cucumbers and onion slices in the clean jars in layers.

4. Put the remaining ingredients for the brine in a sauce pan and bring to a boil.  Reduce heat to med or low, cover and cook for 5 mins.  I cooked it at just above a simmer -- a low boil.

5. Fill the jars with the hot brine until the pickles are covered.  Remove any air bubbles by running a blade or a spatula around inside the jar. 

6. Put the lids on and store in refrigerator for at least 24 hours before serving. They should "keep" for a good long while (like any jar of pickles when kept refrigerated).

You may add a clove or two of garlic to each jar if you like.  Oh... and you may have to make additional batches of the brine to have enough to cover your pickles -- one batch is approximately enough to do 2 quart jars.