In a Pickle

In a Pickle was Originally Posted on August 18, 2009 by lavarock

I think it is fairly common for people on farms to can or “put up” items for later. In a way, I don’t and yet, I do.

Readers here know that I am cheap. Some call it frugal, I call it cheap.

I prepare pickles, though not as most others would. I don’t create the brine. Here is how I prepare them and you ca ntoo.

1) Buy a jar of Claussen dill pickels

2) Eat said pickles

3) Slice a cucumber slighltly thicker that sliced pickles

4) Place slices into the jar, screw on the top, shake and place the jar in the refrigerator

5) In 5 hours or longer, begin tasting the slices

6) When the pickles are done to your liking, eat them all

The pickles will be crisp because they are not cooked. They also will be a bit less salty and a bit less dill than the originals. Yes, you can use the brine for at least one more batch, although you may need to add a bit more dill and/or a bit of sea salt.

Try this and see if it isn’t cheap and easy.

Speaking of pickles, have you ever tried “Bread and Butter” pickles? They are sweet and taste great. They also make a nice addition to things like chopped meat sandwiches. However, some think they taste a lot like relish

I tried to make bread and butter pickles once, but never could get the crust just right…