Wednesday, September 16, 2009

In A Pickle

As the days get shorter and the nights longer I find myself clinging to the dwindling days of summer. Tomato plants are ready for their last harvest and squash of every variety pour out of baskets at the farmer's market.

As much as I look forward to the crisp air and deep hues of autumn, I feel compelled to enjoy the few days of summer that West Virginia has left to offer.

We'd like to help you enjoy them too! In the true spirit of summer, here is a quick and delicious recipe that will serve up perfectly along side whatever it is you’re cooking on the grill tonight.

One bite of these crisp, sweet and tart pickles will remind you that it is, in fact, still summer. ~Joy Bell

It’s Still Summer Refrigerator Pickles

  • 1 cup vinegar
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 clove of garlic, minced
  • 1 Tablespoon pickling spices
  • 6-7 Kirby Cukes, sliced
  • Place vinegar, sugar, salt, garlic and 1 tablespoon pickling spices in a saucepan and cook on medium-low heat until sugar and salt dissolves.
  • Place cucumbers in a jar, pour vinegar mixture over top of cucumbers and place lid on jar.
  • Store in refrigerator at least 4 hours before enjoying.
Cooks Note: Can be stored in the refrigerator up to 48 hours. A variety of seedless cucumbers can be substituted if you cannot find Kirby cucumbers.

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