Ingredients
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3 - 4
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1
-
2
-
1 1/2
-
3/4
-
2
-
1 1/2
-
1
-
-
-
-
-
-
-
Directions
Pickled Cucumber Slices,My two sons and I love these. If they had their way I would have to make ’em in a washtub! I experimented, once and added bell pepper squares. Now, they want carrot slices, tomatoes. You can use virtually any veggie. If cucumbers give you indigestion, try scoring them lengthwise with the tines of a fork. Just deep enough to see the marks. Just below the skin, in the meat, lies a layer of “heartburn”. An elderly British friend of my Dad taught me this recipe and that tip. That man could COOK.,These were very simple to make and very tasty too. I think this would work well with carrots, onions,and radishes too. Thanks for a lovely refreshing recipe. UPDATE – I’ve been making your recipe since June 2005 and it is still my go to recipe for quick and easy pickles. I tried something different this time and added a Tbs of dried dill weed and a few tobasco peppers. It turned out great. Still loving the original but it was nice to have a variation. Thanks again for posting!,Couldn’t be any faster or easier than this. Very zingy as written, you may want to adjust the vinegar-water ratio. I added onions and red pepper and in a couple of hours have a great back of homemade cucumber pickles. Nice one!
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Steps
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1
Done
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Pour Vinegar and Water in Large Left-Over Bowl, Add Spices and Mix Well. |
|
2
Done
|
Add Vegetables to Bowl. |
|
3
Done
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More Water and Vinegar May Be Added, Maintaining a 2 Vinegar to 1 Water Ratio, to Cover Vegetables. |
|
4
Done
|
May Be Adjusted to Your Own Pucker Power. |
|
5
Done
|
We Like Ours Tart. |
|
6
Done
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Cover and Chill at Least 4 Hours Before Serving. |
|
7
Done
|
Avoid Metal Bowls. |
