Sunday, September 7, 2014

Hot and Sweet Refrigerator Pickles's been two months since my last post! I'm not quite sure how that happened, but hasn't the summer gone by really quickly this year? It's hard to believe it's September.  There are still a few reminders of summer with the most visible being a huge box of zucchini and cucumbers sitting in the corner of my kitchen......

The challenge is what to do with all of this good stuff but since I have procrastinated for two years on a post about refrigerator pickles, that is where I will begin.

Let's begin by saying that I don't can food...never have and probably never will. But, this is different. It's easy. And it's tasty. And since I learned how to do it, I will do it every year.

Hot and Sweet Pickles (adapted from Kate in the Kitchen)

1 cup white vinegar
1 1/2 cups granulated sugar
1 T Kosher salt
1 t. celery seed
1 t. mustard seed
1 medium onion, thinly sliced
2-3 jalapeno peppers, sliced
5-6 medium cucumbers, sliced

Combine the vinegar, sugar, salt, celery seed, and mustard seed in a non-reactive saucepan. Bring to a boil and stir to dissolve sugar and salt. In the mean time, layer 2 quart jars with the onion, peppers, and cucumber slices, packing well (the pickles will shrink). Pour the hot brine over the cucumbers and screw the tops on the jars. Cool slightly, then shake to distribute, and refrigerate for at least 12 hours.

Do you like it hot? Add a few more peppers. Garlicky? Throw a few garlic cloves in there.

We love them on burgers (beef or veggie), but they are also good right out of the jar....

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