Sounds good, but I would need to leave out the sugar. I like the idea of
using the leftover pickle liquid. I might also try modifying my recipe for
pickled onions. Haven't made them in a while, and they take a month or more to
cure in the refrigerator.
>
> I'll tell you my quick & dirty way of making cold-pack pickles. There is a
>brand of pickled okra (Talk O' Texas) that I like. The jar is small and
>rarely lasts more than one sitting with me (I love pickled okra). When I
>buy the okra I also buy a few small cucumbers. After I eat the okra, I
>scrub the cucumbers and split them lengthwise. Put them in the remaining
>brine and spices from the okra. Refrigerate for a few days and, voila, you
>have pickles. Another easy recipe:
>
>1 quart jar with lid
>Cucumbers, thinly sliced
>White onions, thinly sliced
>50/50 mixture water and white vinegar
>1/2 to 1 Cup sugar
>Peppercorns
>
> Warm the water/vinegar mixture, add sugar and stir until dissolved. Allow
>to cool to room temperature. Pack the jar with cucumber and onion slices,
>add peppercorns and then fill the jar to the top with water/vinegar/sugar
>mixture. Cap and refrigerate 2-3 days. As these are sweet, they are usually
>eaten as a side dish. Keep for about a week in the fridge.
>
Chris
When the going gets weird, the weird turn pro
- Hunter S. Thompson
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