from Cukes to Pickles

First attempt at pickling perfection...

These are called fresh pickles (most of the pickles sold in stores are fermented pickles, which tend to last longer and need only be refrigerated after opening). Instead, this is more of a marinade.  They need to sit in the fridge for a week (mainly to absorb the seasonings and spices), and once opened, should be consumed in 3 months. Obviously, we had no trouble meeting the deadline.  In fact, our pickles were gone in less than a week.  

With the leftover brine, we decided to pickle jalapenos and banana peppers, a perfect touch to any gourmet sandwich.  The banana peppers turned out to be my favorite pickle.


Grocery List:
pickling cucumbers
fresh jalapenos
garlic
onions
many a-many spices
apple cider vinegar
lemon

1. Chop

2. Stuff 

3. Brine



4. Pour and Seal.

5. Enjoy (after about 1 week)

According to Suzy, they were the best pickles she has ever eaten.  A small part of me considered retiring after this first batch... but we shall PICKLE ON.