I made some pickles on 6-29-24 and tried some new additions to show just how versatile this method is.
Base Recipe for 1 Pint:
1.5 teaspoons salt (non-iodized)
Cucumbers (enough to pack the jar)
4 tablespoons vinegar (any 5% vinegar will work)
Spicy Dill Pickle Recipe for 1 Pint:
1.5 teaspoons salt (non-iodized)
Cucumbers (enough to pack the jar)
4 tablespoons distilled white vinegar
1 clove of garlic
1/2 teaspoon mustard seed
1 teaspoon whole black pepper corns
4-5 sprigs of dill
Spicy peppers or crushed red pepper to taste
If you keep these pickles refrigerated then they will stay crisp for a long time, I have some that were made over 6 months ago that are still crisp and taste great. This is the easiest way I know of to make pickles, and your creativity is the only limit to the number of variations you can make on this recipe.
Негізгі бет How to Make Crunchy Refrigerator Pickles - No Canning Necessary
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