Do you know how easy it is to make pickles?! Especially the ones that you can eat right away and don’t have to let sit for days/weeks to absorb the flavors.
We have been receiving cucumber after cucumber in our CSA for the past few weeks, so I decided to chop them all up and make some pickles. And, I made a lot!
After reading Ashley’s post a few weeks ago on pickles, I was more than ready to give them a try. She came up with such great sounding recipes, that I decided to just stick with her’s instead of coming up with my own. I did make a few changes, though, which I made sure to list below.
You can make these in any glass jars that you have saved. I normally save decent sized glass jars from applesauce, pickles, etc so I had a bunch on hand.
On to the pickles!!!
Red Hot Pickles
adapted from Edible Perspective
I changed the dill to thyme and used a different type of sugar and vinegar than Ashley did, but I’m hoping they came out similar! My dill plant just won’t grow!!! 🙂
Lemon & Basil Pickles
adapted from Edible Perspective
Once again, I changed the type of vinegar to what I had on hand and used dried basil instead of fresh. I wanted to make these pickles with exactly what I had on hand, and I made do pretty well.
Sweet Garlic Pickles
adapted from Edible Perspective
I kept this batch exactly the same as Ashley’s recipe, but used dried thyme instead of dill. This definitely changes the flavor, so next time I will try out the dill, for sure.
All of these pickles should be stored in the refrigerator and eaten within a few weeks. Give them a good 4-6 hours to soak before digging in, or leave them overnight for the flavors to absorb.
Thank you, Ashley, for coming up with such great pickle recipes! I hope more people can enjoy them with their abundance of pickling cucumbers! Try out her other pickle recipes as well.
Filed under: Eating Laps, Recipes | Tagged: pickles, Recipes | 2 Comments »
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