|Cucumis melo var. flexuosus pickles|
Modified Refrigerator Pickles
The original recipe is from the Monterey Bay Spice Company Website, One-Day Herb And Garlic Pickles. When our Armenian cucumbers ran rampant last year we found this recipe. We loved it, gave it to everyone we visited with and did not know even one person that didn't like how they turned out.
The recipe is quick and easy, ready to eat in 24 hours (or less)!
Ingredients for each 1 quart jar:
- 1 large Armenian cucumber, quartered, seeded and sliced, or enough cucumber to fill 1 pint jar
- 1 tablespoons sea salt
- 1¼ teaspoon dried dill weed
- 1 teaspoon minced garlic
- 1 teaspoon mustard seed
- ½ teaspoon whole black peppercorns
- ¼ teaspoon celery seeds
- 1 cup white vinegar
- 1 cup distilled water
Cucumis melo var. flexuosus pickles
For a spicy version, we added some black mustard seeds for a wasabi like taste and some red chili flakes. We also started mixing mustard seeds about half yellow and half brown.
- Combine the water, vinegar and salt in a saucepan and bring to the boil; remove from heat.
- While waiting for the water to boil, put the dry ingredients in the bottom of two 1-quart mason jars.
- Pack the cucumber slices into the jar.
- After the water has boiled, pour the hot brine over the cucumber slices, screw down the lids and give them a good shake.
- Let the jar cool to room temperature, or about 2 hours.
- Turn the jars upside down for a few hours to soak the cucumber slices at the top of the jars.
- Refrigerate for 24 hours before serving.
- Use within 3 to 4 weeks if you prefer crisp pickles. Longer than that, the pickles may become soft textured.
Not only are these great snacks, but they are low calorie snacks. You can much an entire 1 quart jar with no guilt, if you wanted. Reducing salt will help with