New Favorite Pickle Recipe!

Here it is—and no alum!!

Ingredients:

5 c. water (filtered or spring water preferred)

Directions:

Stir all ingredients except cucumbers in large bowl or pot until salt is dissolved.

Slice cucumbers and add to salt mixture (brine).

Put a plate or something on top of cucumber slices to keep them down in brine.

Leave for a day or two.

Transfer to jars.  (Supposed to be okay about 12 days in refrigerator.  But don’t ever eat anything that smells weird.) That’s it!

I think this is the easiest recipe for pickles I’ve ever seen (except the one where you put cucumber slices into store-bought pickle juice, but that’s not “really” a recipe  lol).

Right now, we need easy!

Also, I don’t like the strong garlicky taste of some pickles, so we left the garlic out.  (Maybe we’ll do half and half for our garlic pickle lovers next time.)

I absolutely love these pickles!  Light dill flavor, some hints of fresh cucumber, sour but not too sour, crunchy, addicting.   They remind me of Hungarian pickles.

When we have a house, I’d like to try to save the brine after use by freezing in ice cube trays and then using a few cubes at a time in dressings, dips, potato salads, etc.  It might turn out to be a little watery, but in that case, maybe I’ll boil off some of the water.

These last only about 12 days in the refrigerator, but that wasn’t a problem for us, as we ate half the recipe in 2 days.

Christa Upton  Black Hills Picture Books   PO Box 293   Custer, SD 57730