Have you ever had a cucumber plant in your garden? If you have, you can attest that at some point you are getting more cucumbers than you know what to do with.
Pickles quickly come to mind, but if you are like me, you don't care to hassle with the canning process. Here is a quick and easy way to make pickles. Add a hot pepper to kick it up a bit.
Ingredients:
- 4-6 cucumbers (sliced thin or spears)
- 2 cups onions, thinly sliced
- 3 cups white vinegar
- 3/4 cup sugar
- 3/4 tsp salt
- 1/2 tsp mustard seeds
- 1/2 tsp celery seeds
- 1/2 tsp ground tumeric
- 1/2 tsp crushed red pepper
- 1/4 tsp ground black pepper
- 4 garlic cloves, thinly sliced
Directions:
- Slice the cucumbers (slices or spears) and place into 2 canning jars.
- Slice the onion and place 1/2 in each canning jar.
- Combine the remaining ingredients in a small sauce pan. Stir well and bring to a boil. Allow to boil for 1 minute.
- Remove from heat and pour into canning jars over the cucumbers and onions. Allow to cool, then refrigerate.
- Let the jars chill in the refrigerator for 3-4 days, then eat within 1 month.
Additional Notes:
- For a little kick, add 1 chopped cayenne pepper to each canning jar.
- For a really nice kick, add 1 chopped habanero pepper to each canning jar.