| Homemade Pickles |
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| 12 cups thinly sliced pickling cucumbers (about 4 pounds) 4 cups thinly sliced onion 1 1/2 cups white vinegar 1 1/2 cups water 3/4 cup sugar 3/4 teaspoon salt (optional) 1 teaspoon mustard seeds |
1 teaspoon celery seeds 1 teaspoon ground turmeric 1 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 4 garlic cloves, thinly sliced |
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In a large glass bowl, add 3 cups of cucumbers, crowned with 1 cup of onion. Place another layer of cucumbers and another layer of onions on top, continue layering. In a saucepan, stir together vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, red pepper, black pepper, cayenne pepper and garlic. Let boil and cook for 1 minute. Spoon mixture on top of cucumbers. Wrap with plastic wrap and refrigerate for at least 4 days. Pickles can be kept chilled for up to one month. Per Serving— Serves 28, Serving size 1/4 cup Calories: 28, Carbohydrates: 7g, Protein: 0.3g, Total Fat: 0.1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 0.3g, Sodium: 64mg |
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I don't care for them to be overly sweet or so tart that you cough on the vinegar, so what I do, is Use half the sugar and half the vinegar and make up the liquid difference with water. I like spicy so I will add other seasonings as I feel like it. If I have fresh habaneros, I'll halve a couple of them to add to the jar.
I just love those refrigerator-pickled cucumbers and onions...Mom used to have them in the fridge most of the Summer. I like them with cottage cheese...a little odd, I know; but that’s how I’ve always eaten them.
Oh drats!!!
I just embarrassed myself big time!!!
Had I gone down a little further, I would have seen you had already provided me with your Homemade Pickle recipe. Thank you.
I need three spices and renew my cucumber supply. I will be going to the supermarket tomorrow and will pick them up.
Thank you very much.
More…..
I see habaneros are in use in the U.S., so no need in a lesson about their heat and how to handle them. Everyone has their own special way. I use pincers because I am too lazy to put on disposable gloves.
The recipe I was going to share with you but was afraid to do so because of the habaneros is as follows…It can’t get anymore simple:
Aji Picante recipe
Take a jar that contained about 1 cup of whatever or less.
Chop up some habaneros…2 or 3 will do...or more of one wishes.
Cover the rest of the jar with chopped up onions.
Add a garlic clove (whole)
Cover with white vinegar.
Let stand for a day.
This does not have to be refrigerated. It will stay for months and months, and more months on your kitchen shelf. I have had some for a couple of years. Just make sure one uses a clean spoon to dip into it. Oh yes…and this important…the mixture will eventually start to turn color (darkish). It does not mean it has gone bad. It is natural. It is as good as the day you made it.
I add mine on the side of stake or swill it around in a good homemade soup like chicken wings.
It can also an be used in recipies calling for tobasco sauce. I am not a lover of tobasco, so I use Aji Picante.
My fear for having it around children was that my nephew (about 3 years of age) bit into an habanero we had growing in the garden. What a scare. But he never did that again.
His father one evening made a batch of Aji Picante. He cut up the habaneros with his bare hands. His hands burned all night long.