The Pickle Lady All Time Favorite Recipe 425

HOMEMADE PICKLES

Steps:

• To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
• Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

QUICK PICKLES

Steps:

• Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
• Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
• Cover and refrigerate for at least 12 hours or up to 7 days.

"THE PICKLE LADY" - ALL TIME FAVORITE RECIPE - (4.2/5)

Steps:

• Thoroughly wash a gallon glass jar. Combine vinegar, sugar, salt, and spices in a bowl. Let stand still sugar is thoroughly dissolved Wash the cucumbers. Cut them and the onions into 1/8" slices. Place the slices into jar, filling it to the top. Add the dissolved brine mixture. Place cover and refrigerate. Every other day for the first two weeks, stir the pickles. Then divide them into smaller jars for sharing or easier storage. Store in the fridge for up to one year. Note Always use glass, not plastic jars. Never use pickling salt from last year. It gets stronger as it ages. Year-old salt can ruin the pickles. Make sure to use 5% apple cider vinegar. Don't substitute. The smaller the cucumbers and onions and the thinner you slice them, the better your pickles will be.

LAZY HOUSEWIFE PICKLES

Steps:

• Divide onion slices and cucumbers into jars.
• Stir sugar, vinegar, mustard seeds, celery seeds, turmeric, and salt in a bowl until sugar and salt have dissolved; pour the pickling syrup over the onion and cucumber slices. Cover jars with lids and refrigerate for 1 week before opening.