Day Pickles
by Ridel149
2/3 c. white vinegar
2 c. fill to total volume w/ water
1 T. salt
1 tsp. black pepper
1 tsp. powdered red pepper
1 tsp. crushed red pepper
(spices are to your taste...adjust amounts accordingly)
2 medium-large cucumbers, sliced
1 medium onion, sliced
1-2 fresh peppers, sliced
1 garlic clove; chopped (optional)
Combine vinegar, water and salt in a measuring cup. Stir until salt is completely dissolved.
Add in remaining spices. Stir to blend.
Add in vegetables (using only enough that will fit into 2 c. of liquid and completely surround all ingredients.)
Cover & let sit in the refrigerator for 3 to 24 hours or until flavor is at your desired taste.
This is NOT a preserved pickle, so they will need to be refrigerated for storage.
Click HERE for printable recipe
**The day after & results are in: the pickles have set overnight in the icebox and this morning was taste test time. Hubby said they were good. Then a second or two went by and the heat factor kicked in..."they're good but they're spicy!" he remarked. We like our foods to have spice and heat, so if you are the same then this is one you'll want to try. I asked if he felt it was a "make again" product and he said yes. So there you have it.
4 comments:
I am going these pickles~
What can I do with okra?
Carrie ~
Hubby & I are not big okra fans, but here is a pickled recipe in case your interested.
Pickled Okra
4 - 4 1/2 lbs. small okra pods
7 cloves garlic
7 hot peppers
7 tsp. dill seeds
1 qt. vinegar
1 c. water
1/2 c. pickling salt
Wash okra well. Drain and set aside. Place 1 clove garlic and 1 hot pepper into each of 7 hot sterilized pint jars. Pack jars firmly with okra, leaving 1/2 inch head space; add 1 teaspoon dill seed to each. Combine vinegar, water, and salt in a large saucepan; bring to a boil and pour over okra. Screw metal bands on tightly. Process 10 minutes in a boiling water bath. Let pickles stand at least 5 weeks before opening. Adjust spices according to your taste as this is spicy.
Dill Pickled Okra
3 c. water
1/4 tsp. powdered alum
1/2 c. pickle vinegar
1/4 c. salt
Fresh dill (at least 3 heads for each quart)
Okra (about 3 inches or so)
Put washed okra into sterilized jars and pour boiling hot mixture over them. Seal jars at once and process for about 20 minutes in a water bath.
Did your family like these pickles? I am thinking I will make these tomorrow. Where the hot?
Carrie ~
Thanks for asking. I just asked Hubby for his candid response to your question...in his exact words..."yeah, they were hot but they were gooooooood!" He says they are a definite make again. I did manage to get a couple of taste from it (before Hubby ate it all) and they did have some spice to them, but like Hubby and I agreed, it's that good hot ~ the kind that makes you want to eat more. So we did...we ate more! *grin*
I'd love to hear your thoughts on it if you do try it.
~Mrs. M
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