Easy-Peasy Spicy Pickles


Our garden is exploding with tasty treats! Look at that cute ittle-wittle cucumber sprouting…

We used our first cucumber of the season to make some spicy refrigerator pickles. It’s seriously the easiest thing in the world: You just slice your cuke, boil some vinegar and spices, pour on top and refrigerate for a few days. You can use my recipe for curry-spicy pickles or make up your own! Hurry up and get them in the fridge so they’re ready for 4th of July BBQs. Get the Easy Peasy Spicy Pickles Recipe after the jump…

Easy-Peasy Spicy Pickles

Thinly slice a big cucumber up, about 3 cups of sliced cucumber will do.

Very thinly slice up about a cup of onion.

In a glass jar or bowl or whatever, place the cucumbers with the onion on top.

In a pan mix all of these ingredients together, bring to a boil and boil for a minute:

3/4 Cup White Vinegar
1/3 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Ground Mustard
1/2 Teaspoon Dill Seed
1/2 Teaspoon Curry Powder
1/4 Teaspoon Crushed Red Pepper
1/8 Teaspoon Black Pepper
2 Garlic Cloves sliced

Now pour that over the cucumber & onions. Put a lid on it and stick it in the fridge. Let it sit for 3-4 days.

Meet my pet turtle named Pickle.

Eat!

by

16 Comments

Jen

Perfect timing! I can't give my cukes away fast enough, now I have a reason to keep more for myself!

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K. Fox

My husband (who does ALL the cooking in our house) just made homemade bread and butter pickles and they were AMAZING! More batches to come, for sure, and I'll have to direct his attention to these as well. I'm sure he'll salivate at the thought. 🙂 I'll have to document the process of his culinary arts, too. Thanks for sharing!

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Jamie Creason

Thank you for this easy and looks yummy recipe! My pickles and cukes are coming along so this recipe comes at a perfect time! Say hi to little pickle for me~toooo cute

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Sherri

Jaime – loved these at your home, making them today to preserve our cucumbers while we're away on vacation. Something edible will await us! Thx.

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gracielynn's

have you ever just gone ahead and canned them ?
so easy to do & keep for a year w/o refrigeration 🙂

canned Z-relish today, will be SO nice in the depths of December ,lol

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Meadowlark

Late to the party, but try these with thinly sliced zukes. We do mostly cause we can't grow cucumbers here, the nights are too consistently cold (mid-40s to low 50s, even in summer)

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