Pickled Baby Cukes

by Suzanne on June 10, 2010

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,

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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.