Last weekend for the first time I made pickles. They were quick refrigerator pickles and I’m really not sure why I never made them before.
Sometimes I use food to get the people in my life around me, not going to lie.
My two youngest have developed nicely into foodies, shocker, and last weekend they were comfortably air-conditioned and city-side and really didn’t want to make the hour plus trip to the country-side, street and highway construction going on all over.
I think the fact that I had marinated a bunch of organic chicken for the barbeque and turned out some quick pickles helped them to get in the car and join us for dinner.
The blueberry pancakes they had the next morning, definitely click on this link for the World’s Best Pancake recipe by Ruth Reichl.
Thursday’s farm share included pickling cucumbers, and an onion, and here’s how I put them together:
2 cups water
2/3 cups apple cider vinegar
2 teaspoons kosher salt
2 teaspoons sugar
Sliced pickling cucumbers
Combine first four ingredients. Stuff canning jar with vegetables and pour liquid over to cover. I used a rubber band to secure the lid. Refrigerate. Enjoy. They were ready to eat a few hours later, just in time for dinner. So easy!
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