Don’t get me wrong; I’m not complaining. Our garden, despite weeds galore, is now in full production mode. And that means that yours truly is in full veggie-processing mode. Wax beans and cauliflower today, so that frozen food can feed us during winter. And a second jar of fermenting dill pickles.
By the way, if you like pickled things, and have some cucumbers on hand but don’t want to work hard or wait for them, here’s a simple refrigerator pickle that we like a lot.
Ingredients: Cukes (any variety), onions, water, cider vinegar, salt and pepper to the degree you like them.
Process: Slice your cukes and onions–about 1/2 the amount of onions as cukes. Place in a jar. Add salt and pepper. Make a mixture that’s half vinegar and half cool water and pour this over the cukes and onions so they’re covered. Place lid on jar and put in fridge. They are ready the next day but will become more potent over time. Note: don’t let them sit around too long–they lose their crispness.
