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!
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.
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!
You can purchase high-resolution photos of pictures from this blog and other images here. They make great kitchen decor and gifts. Also, the notecards are great for sharing recipes! More added every week.
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.