Why You'll Love This Recipe:
This recipe is wonderfully straightforward, requiring no special canning skills or lengthy fermentation. With just fresh vegetables and a simple simmered brine, you can create a pickle that’s far superior to store-bought. The secret is in the quick salting step, which guarantees that satisfying crunch in every bite.
Ingredients
7 large pickling cucumbers, unpeeled and thinly sliced (about 7 cups)
2 medium onions, thinly sliced (about 1 cup)
1 cup sliced bell peppers (a mix of green and red is lovely)
1 tablespoon salt
For the Brine:
1 cup white vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
Instructions
1. Prepare the Vegetables:
In a large bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle with the salt and toss thoroughly to coat. Let the mixture stand at room temperature for 1 hour. This step draws out excess water, ensuring your pickles stay crisp.
2. Rinse and Drain:
After an hour, drain the liquid released from the vegetables. Give them a quick rinse under cold water to remove the excess salt, then drain well in a colander.
3. Make the Pickling Brine:
While the vegetables drain, combine the vinegar, sugar, celery seed, and mustard seed in a medium saucepan. Bring to a gentle boil over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool for 5 minutes.
4. Combine and Jar:
Transfer the drained vegetables to a large, clean bowl or jar. Pour the warm brine over them, ensuring the vegetables are fully submerged. Let the mixture cool to room temperature.
5. Marinate for Flavor:
Cover and refrigerate for at least 4 hours, but preferably overnight. This resting time allows the flavors to fully develop and meld together.
6. Enjoy!
Serve chilled as a vibrant side, a burger topping, or a refreshing snack straight from the jar. Store in the refrigerator for up to two weeks.
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