More Great Recipes: Vegetable

Joan's pickles


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Member since 2010

Serves | Prep Time | Cook Time

Ingredients

3 cups of water
1 cup of white vinegar
1 tablespoon salt
2 tablespoons sugar
3-4 bay leaves
12 black peppercorns
1 tsp celery seed
1 tsp mustard seed
cucumbers - cut up into circles or wedges - enough to fill a jar or 2 (4 medium)


leave the skin on, but score cucumbers with a fork, just lightly on the skin, up and down. 


then cut into thickish slices.  


peel 3 cloves of garlic and put in a glass jar or a tupperware. 


add the cut cucumbers and push them in so they fit snugly. 


then put water, vinegar, salt and sugar in a pot and bring to the boil. 


Add bay leaves, peppercorns, spices. 


when it comes to a boil, take it off the stove and very carefully pour it over the cucumbers.  (what i do is put the cucs in the sink so when i pour it over i dont mess on the counter). 


immediatey close the container and leave it on the counter overnight or at least 6 hours. 


then put it in the fridge.


you can put your little peppers in also, green and other color peppers cut into 1 inch pieces as well.


this recipe above is the standard quantity.  what i do when i am not sure how much liquid i am going to need, when the cucs are in the bottle, add water to the top.  then throw out the water into a measuring cup and you will see how much liquid fits into the container.  it all depends on how many cucs and how big the container. if you need more make more adjusting the ingredients using the above ratio.


Pairs Well With


Notes

This is my mother-in-law's pickle recipe - modified to add celery seed and mustard seed

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