Today we are going to try an experiment in making refrigerator pickles. There is not a lot to making pickles. A little salt, sugar, vinegar and spices. There will be a little Chilebrown twist. I am going to use Mexican Sour Gherkins. The seeds were sowed last May. There is a nice little Gherkin patch in the backyard. Mojo and Oscar have discovered they like cucumbers. I had to harvest them quick before my dogs got into a pickle with me. Mojo and Oscar get fed twice a day with premium chow. They both supplement their diet with grass and any apples that have fallen. I am sure glad they do not like tomato's or peppers.
- 1/2 cup sugar
- 1 cup of vinegar
- 2 tablespoons salt
- 2 jalapenos
- 2 pounds of cucumbers
- 2 cups of water
- 1 tablespoons red pepper flakes
There are countless versions of pickling recipes. This is a basic guideline. You can double the recipe if you need. You can add more sugar if you like your pickles sweeter. You may have notice my Chilebrown twist of Jalapenos and Pepper flakes. I had to do it.
Wash your pickles and place in gallon jar. I take the vinegar, sugar, salt and water and bring to a boil. It is only to combine and mix these ingredients. I let the liquid cool and add jalapenos and pepper flakes. Pour the liquid into gallon jar. Place in refrigerator and wait a week. Next week I will report back with the pickle scoop.