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Fresh pickles! Empty Fresh pickles!

Post  Megan on 7/24/2010, 7:21 pm

I never knew you could do this, until a friend of mine told me about them tonight. Have to let them sit for a little bit, but they do look tasty!

Fresh pickles! Photo-763901
Megan
Megan

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Location : Manassas, VA - Zone 7a

http://novasquarefootgardener.blogspot.com/

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Post  elliephant on 7/24/2010, 7:57 pm

Recipe?
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Post  Megan on 7/24/2010, 8:03 pm

I'm afraid I didn't measure....but here it is as best I can recall:

One large fresh cuke, sliced
3 cloves garlic, sliced
good whole black peppercorns (1 ts)
dehydrated minced onion (1/2 to 1 ts)
whole mustard seed (1/2 to 1 ts)
dried dillweed (a good pinch, probably 1/2 ts)
3 dried chile de arbol, broken up
small pinch salt
white vinegar to cover (I would have used apple cider vinegar, but had none)

Put the dry ingredients in a non-reactive container (I used glass), cover with white vinegar, and let set at least 30 minutes. Refrigerate leftovers.

I was told these should keep around a week. I doubt they will last that long, though! I just tried a few and oh boy, nice! It is hot... the garlic and chile really come through.
hungry

Note: My cukes turn brown when they are ripe, so if you are wondering why the funny color of the skin, that is why. It has nothing to do with the recipe.
Megan
Megan

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Post  Megan on 7/25/2010, 12:04 pm

Wow. I went a little heavy on the garlic. It's good, but look out if you are trying to duplicate this exactly! affraid
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