Sun Pickles
2 Tablespoons
Celtic Sea Salt® Brand
2 cloves (or fingers) of Garlic
2 Tablespoons Dry Dill Seed -- Although I prefer fresh dill, and I
don't measure)
1/2 Cup Un-pasteurized Apple Cider Vinegar
Wash and pack
cucumbers (cut in any shape or leave whole; poking them with a fork
is sometimes helpful) in QUART Wide mouth jars, add above
ingredients and fill with water.
Screw on canning
lids careful not to let dill get between jar and lid. Set in sun
turning upside down every 24 hours for 4 days. The sun will seal the
jars. (What if it rains? Give them another day.)
Now, you can spice up this
recipe by adding a habanera pepper, or if you can't take
that, try a couple of cayenne peppers.
Next, you can make your
own
pickled peppers by using this same recipe, but leaving out the dill.
We've often made
out own hot pepper sauce by pickling cayenne peppers this way, and
then just tossing them into the blender with a little of the pickle
juice, and adding a bit more Celtic Sea Salt® Brand.
Pickled habanera peppers
makes one heck of a sauce.
They're hot going in, and hot going out!
Refrigerator Pickles
Three quart jars and a large pot
2 Quarts Water
2 Cups
Un-pasteurized Apple Cider Vinegar
2 Tablespoons Pickling Spice
2 Cloves Garlic
2
Tablespoons Dry Dill Seed -- Although I prefer fresh dill, and I
don't measure)
Mix the ingredients into a large pot and boil.
Pack jar with cucumbers sliced long-ways, add lots of dill as
you pack the cucumbers.
Add some cut up carrots (if you like), onion, and any fresh
vegies you'd like.
Pour brine over cukes, be careful not to crack jar, (I let the
brine cool some first). Cover and leave out on the counter for 3
days.
They're ready to eat: store in refrigerator.
Note: boiling your jars and tops will help the pickles keep for
a long time.
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