1 gallon jar
3-4 cucumbers sliced the long way
2-3 onions, quartered
2-3 garlic cloves
Stuff everything in the jar. Add a tablespoon or so of dill seed. Two cups of vinegar (I use apple cider vinegar 'cause I like the taste, but white is fine).
A half cup of kosher salt. After this, fill the jar with water. Screw lid on, and shake. Leave for one day on kitchen counter, then two days in the fridge. Ready to eat. :)
The pickled onions taste especially good with crusty bread and butter.
just had to stop by to say i was so moved by your words to deb (talk at the tables)...
ReplyDelete"Because of Him who bore our pain, we got to start a new generation. Hallelujah. Children who swallow bread and honey."
i have been thinking a lot about victory, overcoming, and the Hope i have for my children, and all my childrens' childrens' children.
thank you.
and your pickles look delicious!
I love pickles and I've got some cucumbers begging for me to do something with them. I'm gonna try this!
ReplyDeleteVicki sent me Hinds' Feet on High Places ... I feel God in this chain of kind and strong women and its helping me more than you know.:)
they look delightfully crunchy!
ReplyDeleteew. but, you make them sound delicious :)
ReplyDeleteI LOVE pickles but never knew they were so easy to make. Thanks for the recipe. I'm going to try it. AND stock up on crunchy foods!
ReplyDeleteYum! I love pickles. I might try this. Can they be any kind of cucumber or the pickling kind? Are the pickling kind the same thing just smaller? I hope things get less stressful.
ReplyDeletePickles!!! Hooray! And thanks for the recipe! It's back in the kitchen for me ...
ReplyDeleteThey look pretty yummy to me.
ReplyDeleteSorry last week was stressful. Hope this week is better. Keep crunching...
mmmm - sounds very good - i'm getting hungry….
ReplyDeletei want some! :)
ReplyDeleteSteph, any cucumber will do.
ReplyDeleteKim, they're easy 'cause they're not cooked like most pickle recipes, and that's why they're crunchy too.
Yummmmmmm, pickles! I make them too, but another kind which is made in salt water brine with a slice of rye bread on top to help the fermentation. They are like the pickles one buys in the dairy section, half-sour pickles. They keep about two weeks in the fridge. Not for long term. I think I need to try your pickles. Crunchy is good!
ReplyDeleteWhat I like best about this post is your comment about the color and the lighting, my artist friend, you!
ReplyDeleteThanks, Nancy.
ReplyDeleteKristi, ooh, I'd like to try your recipe.
ReplyDeleteThis does seem amazingly easy! If only I were a pickle lover, I'd make some. The concept of eating something crunchy relieving stress was new to me but I will remember that now every time I'm on an airplane. Flying does not stress me out, but when they had me the little packet of peanuts or crackers I will remember why!
ReplyDeleteMy cucumber harvest is not very impressive, but if it does pick up, then I want to try this recipe. You do make it sound easy.
ReplyDeleteSounds yummy! Maybe I'll make some... I could use some "crunchy" things now that school has started ; )
ReplyDeleteIs it usual to make pickles with garlic in the "western" world? I first saw it at Story of a Seamstress, and here again. We don't put garlic in there here in the Czech Republic, not that I know of, but it seems it's normal elsewhere. Really interesting.
ReplyDeleteMy favourite crunchy thing is banana chips, though. I should think of something else that can be made at home...
Hana, two types of pickles are made here: Sweet and sour. The sour pickles use garlic. Banana chips sound interesting.
ReplyDeleteI see. I suppose we make the sweet kind, because it's called "sweet and sour" in Czech.
ReplyDelete