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Quick Pickles

Another summer treat for all your BBQs! With cucumbers starting to pile up, pickles are a great way to carry their deliciousness into the fall. You can also pickle green tomatoes (those are my favorite) plus peppers, watermelon and green beans. You may want to change up some of the seasoning but the method is the same. Enjoy!
Quick Pickles
1/2 cup white vinegar
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
1 English cucumber, sliced

Heat a small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
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