I am a do-it-yourselfer just like my Grandpa. He makes and grows everything himself. He couldn’t find a good pickle recipe where the veggies stayed crunchy because they are boiled until he came across this recipe.
Stir sliced cucumbers, carrots, peppers and onions in 1 1/2 c. pickling salt and cover in water. Let soak for 2 hours.
Warm up 4 1/2 c. vinegar enough to dissolve 3 cups of sugar. Add 1 tsp. tumeric, 1 1/2 tbs mustard seed, and 1 1/2 tbs. celery seed and let cool to room temperature.
Put veggies into jars, top up the jars with brine and put in the fridge. They are done in 2-3 days and keep their delicious crunch.
2 Comments
They sound good! Will be trying the recipe out this summer. I have also found many preserving recipes that turn everything to mush. Seems way back when they wanted to make sure everything was good and dead
The weed b gon is different here then the weed b gon in the States. They banned cosmetic pesticides here so now they have came out with this iron spray. Worked really well, but it is 3x the cost of 2,4D.
That’s a good recipe
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