I get tired of the same old “taste” when it comes to most pickles.
Don’t get me wrong, I LOVE them. But from time to time I like to mix it up and taste something a little different from the heat-processed pickles in the store.
These are simple, tart, and put a little “zing” in your step – and in your mouth! And they are crazy-crunchy! When my girls are around, these disappear in a hurry!
Love the spiciness of the red pepper flakes!
Pickled Baby Cucumbers
Makes about 4 quarts
12 Baby Cucumbers, washed and sliced about 1/4″ thick
1 tablespoon Garlic Salt
2 teaspoons Red Pepper Flakes
Apple Cider Vinegar
In a large resealable container combine cucumbers, garlic salt, and red pepper flakes.
Cover cucumbers with apple cider vinegar. Place lid on container. Refrigerate overnight.
Crunch, crispy and crazy good!!
These babies will stay crispy crunchy for days in your refrigerator – but I’ll bet they don’t last that long! Want to really go crazy, add a sliced small onion. YUM!
Totally pickled,
Suz
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Thru The Bugs On My Windshield by V. Suzanne Collier is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at www.txcolliers.smugmug.com/Lifes-Highway.
{ 4 comments… read them below or add one }
I like the use of apple cider vinegar…yummy flavor! I just put some pickles up last weekend. I need to wait (the hardest part) before I eat them, since they’re naturally fermented…but I’m excited! Nothing like a good cool crunchy pickle to brighten your afternoon snack.
I have been promising my kids for several months that we will make pickles this summer, so thanks for this easy and pretty recipe!
Ooh, nice! I’m going to bookmark this and try this sometime this week.
O my gosh! This is something I haven’t even though of in a hundred yrs… I love the red pepper and garlic idea… I will be buying some cucumbers tomorrow!!! Actually I might go get them right now!