“A pickle is just a cucumber with a little experience.”- Irena Chalmers

This week I was gifted a beautiful bag of fresh vegetables from B & D Nabuurs. It was teeming with green peppers, tomatoes, carrots, jalapeños and two of the biggest field cucumbers I have ever seen. The tomatoes are honestly some of the best I have ever had, I have had carrots everyday for breakfast and I plan on making a small batch of hot pepper jelly with the peppers. Veggies always taste so much better when they are fresh from the garden.

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Recently I was at a restaurant that served homemade refrigerator pickles with my meal. They were tangy and crisp and I thought of them instantly when I saw the giant cucumbers in the bag of veggies. After a little trial and error I think I have made the tastiest and easiest pickles I have ever had. I adapted the recipe from My Recipes but have made a few changes including adding a jalapeño for some heat, doubling the brine and changing the turmeric to cumin. You guys, they are seriously good! So good in fact that I have decided to keep the bottle I had planned on giving my sister for myself. There  was even a little brine left over which I poured over some thinly sliced carrots and added a little rosemary to. They are also incredible. I may never buy pickles again. So easy and so tasty! Find the recipe below!

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Thanks Benny and Dianne for the veggies!

-m


You will need:

  • 6 cups of thinly sliced pickling cucumbers (I used my mandolin to keep them super thin and uniform)
  • 2 cups of thinly sliced sweet white onion
  • 3 cups white vinegar
  • 1 cup of white sugar
  • 2 tsp of sea salt
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • 1 tsp ground cumin
  • 1/2-  1 tsp crushed chili peppers (depends on how much spice you like)
  • 1/2 tsp of peppercorns and/or 1/4 tsp black pepper
  • 4 cloves of garlic, thinly sliced
  • A generous pinch of ground cloves
  • A generous pinch of ground cinnamon
  • 1 jalapeno thinly sliced, seeds in (may omit if you don’t like a little heat)
  • Optional- a few slivers of carrots or peppers to add a little colour

In a heatproof glass dish, layer cucumber and onions (2 cups of cucumbers, 1 cup of onions and repeat). Combine the rest of the ingredients in a sauce pan and bring to a boil. Cook for 1 minute and then pour over onions and cucumbers ensuring they are fully submerged. If you have any brine left, save to use in the future or pour over a jar of thinly sliced carrots or red onion (because pickled anything always makes lunch better!). Cover and let cool then refrigerate for up to four days. Divide into jars and keep in the fridge for up to a month (but I promise they won’t last that long!). So quick, so easy and so tasty!

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