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Refrigerator pickles


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I have one you redo store bought and just add your spices if your interested,   Sweet horseradish      GW

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7 hours ago, Wallaby Jack, SASS #44062 said:

Go to market and buy some already done, hide them in the back of your fridge, "discover" them in  about six months. :)

 

 

 ..... you might want to tear the labels off before you hide them  ;)

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7 hours ago, Wallaby Jack, SASS #44062 said:

Go to market and buy some already done, hide them in the back of your fridge, "discover" them in  about six months. :)

 

 

 ..... you might want to tear the labels off before you hide them  ;)

I detect that you have no sense of culinary adventure.

Edited by Marshal Mo Hare, SASS #45984
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The Mrs has started doing this by making a brine of sorts and waffle slicing fresh cucumbers and letting it all get yummy in the fridge. Don’t know if she has any specific recipe for it however 

:ph34r:

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46 minutes ago, Wallaby Jack, SASS #44062 said:

 

 I'm not the one that's trying to make un-eatable things less edible ... -_-

the vegemite lover refers to pickles as un-eatable! Hah!

 

 

 

Edited by Marshal Mo Hare, SASS #45984
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Basic "brine":  1 cup sugar (or equivalent), 2/3 cup vinegar (I use ACV), 1 tsp salt - heat until sugar dissolves.  No need to boil.

Then add seasonings while mixture is still hot.  For dill, use dill seed (obviously).  For bread & butter, use whole allspice, clove, little bit of stick cinnamon (I like more clove than cinnamon).  Basically, it's like Justin Wilson's Cajun cooking:  use what you like and what you got.

Slice your cukes (and onion) into the cooled mixture, put in fridge in glass container (Mason jar), and let rest 12 hours.

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