Sunday, June 20, 2010

So what do I do with all these cucumbers?

For those of you who visited us at the Court Square Farmer's Market, you probably noticed the heirloom variety "Smart Pickles" we had for sale. Perhaps you had one of our free samples and were wondering just how we make our pickles. Let me assure you that it is RIDICULOUSLY easy. Forget the canning jars, water baths, burns and scalds. You can have fresh pickles in your fridge with less than thirty minutes of prep time. The most time you spend is slicing cukes and onions!


6 cups (about 2 pounds) thinly sliced cucumbers
2 cups thinly sliced onion
1 1/2 cup white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon ground tumeric
1/2 teaspoon of crushed red pepper (more if you like more kick)
1/4 teaspoon fresh ground black pepper

In a glass bowl, put 1/2 your cukes on the bottom, layer with 1/2 your onion and repeat so that you have 2 layers. Combine other ingredients in a saucepan, bring to boil. Cook 1 minute, then pour over the cukes and onions. Let cool, then cover and refrigerate.

And that, my friends, is IT. The recipe says it's best to let them sit in the fridge for 4 days, but I never can wait that long and scarf them down by the first 2 days. They will also store fine in the fridge for a month, but then again, they probably will be eaten long before that!

I am still pulling cucumbers like crazy, so there should be plenty at the market this coming Tuesday. We'll be gone before noon though, as hubby and I are giving a presentation for the Exchange Club on disaster preparedness. Maybe we'll see you there.

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