Recipe: Michael’s Simple Summer Pickles
By Michael Nolan
I can’t contain my excitement any longer.
My cucumbers are almost ready to eat but even with my voracious appetite, I can’t eat them all!
What in the heck am I gonna do with a bushel of ripe cucumbers and a full belly?
Thank the gardening gods for those who have gone before us and the knowledge they passed on, because I would be lost without homemade pickles! I firmly believe that everyone is entitled to my opinion so I have decided to share my own personal recipe for Simple Summer Pickles with my Casual family.
Be warned though – once you have tasted them you won’t want to share and believe me when I tell you that everyone is going to want some!
Ingredients
• 3 large cucumbers
• 1 red pepper
• 1 onion
• 1 tablespoon sea salt
• 2 teaspoons celery seed
• 1/4 cup granulated sugar
• 1/2 cup white vinegar
1. Wash the cucumbers and slice about 1/8″ thick into a medium sized bowl. Don’t remove the peel!
2. wash and de-seed the pepper, peel the onion and chop them finely. Add both to the cucumbers.
3. Sprinkle liberally with sea salt and celery seed, cover and allow to sit undisturbed for an hour.
4. In a saucepan, boil the vinegar and immediately remove it from the heat. Stir in sugar until dissolved and allow tp cool.
5. Mix well, cover and refrigerate no less than 24 hours before serving - preferrably at least 3 days.
June 24th, 2008 at 11:05 am
Yum, these sound wonderful! Michael, how long can these be kept after making them?
June 25th, 2008 at 9:40 am
They get better after about 5 days and retain their crispiness for at least 7-10 days.
July 18th, 2008 at 8:34 am
[...] then there’s Michael’s Simple Summer Pickles from Urban Garden Casual. My cucumbers aren’t ripe yet, though. [...]