Today I'm sharing my mom's pickle recipe with you. It's so easy and quick (and delicious!)
Here's what you'll need:
3 cups sugar
2 cups apple cider vinegar
1/4 cup pickling salt
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon cayenne pepper
6-7 cucumbers washed and sliced thin
1 medium onion, chopped
1 garlic clove, chopped
1 green bell pepper, chopped
1/2 of one fresh jalapeno, finely chopped
Combine first six ingredients in sauce pan and boil for 2-3 minutes until sugar has dissolved. Cool to room temp. (I usually chop everything while I'm waiting for it to cool) Add the rest of the ingredients to cooled mix. Stir a bit and store covered in fridge for up to 2 months. That's it!
Here are all my veggies chopped up and waiting to go into the cooled mix.
I store them in these lock and lock containers because they're spill proof and have locking lids.
Here's a side view after I put them into the containers.
Of course, you can eat them right away, but I think they're a lot better after about 1-2 weeks in the fridge. They will last up to 2 months in the fridge. If you're making them as a gift to give to someone, I'd make them about 1-2 weeks before you want to give it, so they have time to soak up all the juice and get a little softer.
Here's a couple of pics after they've been in the fridge for two weeks. You can tell how they've soaked up a lot of the juice and kind of sunk down a little in the container.
They're so good, I hope you'll give them a try. I love that you don't have to mess with boiling jars and all that jazz.
I sometimes just eat a bowl of them by themselves because I like them so much. :)
Let me know if y'all try these. Thanks for stopping by!
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