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here is a much simpler recipe for what is called refrigerator pickles ":
1 c distilled white vinegar , 1tblsp salt , 2 c white sugar ,6 c sliced cucumbers 1 c sliced onions , 1c sliced green peppers .In a med saucepan over med heat bring vinegar, salt and sugar to a boil . Boil until the sugar has dissolved about 10 minutes . Place the cucumbers and green peppers in a large bowl . Pour the vinegar mixture over the cucumbers and pepper in the bowl . Transfer to mason jars and store in the refrigerator .
Now my sister wont eat these with the 2 c of sugar so she reduces the sugar to one cup .
I finally got around to starting my small batch lacto fermented pickles today.
One jar has sliced banana peppers, peppercorns and 1 small jalapeño, the other has some thick matchstick length carrots, garlic, banana pepper, and halved green beans (plus peppercorns, coriander seeds, and two whole tiny jalapeños).
The brine is just 1 quart of water with nearly 3 T pink salt. I should have made half that amount.
I wanted to update this thread to say my pickled peppers are delicious! They taste similar to the jarred vinegar pickled type, but are crisper and fresher tasting. Last night I put them on a ham and salami sandwich, and ate some plain as well.
It’s amazing what you can do with a jar, salt, water, chopped vegetables, and a little time!
I wanted to update this thread to say my pickled peppers are delicious! They taste similar to the jarred vinegar pickled type, but are crisper and fresher tasting. Last night I put them on a ham and salami sandwich, and ate some plain as well.
It’s amazing what you can do with a jar, salt, water, chopped vegetables, and a little time!
Sounds delicious! It's just about time for me to ferment some more pickles; I'm going to try peppers, definitely my favorite pickled food.
Salt/brine fermented pickles aka Sour pickles, add the great healthy bacteria to the intestines as opposed to using vinegar...if that matters to anyone. Does to me! Never liked sauerkraut even my own that I made.
I wish I did love it...so good for us!
I see Sour pickles on labels in stores, $7, and when I see vinegar...nope.
So I'm making my own...my mother canned and in the '60s, sterilizing is a must!
Only clean forks in olives and pickles...live and learn or see mold and scum growing.
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