Quite the Pickle…

In the past week I harvested five 6-7 inch cucumbers. Beauties if I do say so myself, but too much for the two of us to eat before they go bad.

 

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What does one do with all these cucumbers? We make pickles! I have never pickled anything before but have always wanted to try, and I have these adorable 8 oz. canning jars so I set out to do a refrigerator pickle. If you’re not familiar with the term, it’s a pickle you put right in the fridge, it’s not pantry safe since it’s not officially “canned” and according to this recipe they should last about 3 months.

After a few google searches, I decided on a Food Network recipe, which you can find here.  Though I added my own spin.

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Since my jars are small I went for little round pickles and I broke out my beloved mandoline with the crinkle cut blade. I also added 3 small slices of jalapeno from my garden to the bottom of each jar with the cloves of garlic and fresh cracked black pepper since I didn’t have whole peppercorns. I skipped the dill. And a teaspoon of salt to the vinegar brine. That one teaspoon wasn’t much for the large amount of brine I made but my husband swears they were sweet. Next batch I’ll have to leave it out and see.

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All jarred up and ready to go. Pour the brine over the top and let them cool, then refrigerate. They tasted like pickles in about 4 hours and by the next day you could definitely feel a small amount of heat from the jalapenos. I would say they were definitely a success. I shared with family and friends (who shared with random people at the steakhouse bar!), and everyone seemed to enjoy them. Next up will be a hot pepper relish as soon as my hot cherry peppers ripen!

 

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