| Pickles | ||||
| Makes a quart | ||||
| Ingredients | ||||
| 6 | mini cucumbers |
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| 3 | red Fresno chilies | |||
| 2 tsp | salt | |||
| ________ | ||||
| 1 cup | sugar | |||
| 1 cup | white wine vinegar | |||
| 1/2 cup | water | |||
| 2 tsp | dried dill weed | |||
| 1/2 tsp | cayenne pepper | |||
| Directions | ||||
 Cut the cucumbers into 1/4" thick slices and
throw them in a large Pyrex mixing bowl. Cut the chilies into 1/8" thick
slices. When you get up towards the stem, use the handle of a teaspoon
to clean out the seeds and any pith. Continue cutting, then throw them
in the bowl with the cucumbers. Sprinkle 1teaspoon of the salt over the
top and toss with your hands. Sprinkle the remaining 1 teaspoon of salt
over the top and toss with your hands. Let the bowl sit at room
temperature for about 1 hour.Meanwhile get the brine going. In a medium sauce pan, add the rest of the ingredients. Turn the heat to high until all of the sugar is dissolved stirring occasionally. Lower the heat to medium-low and simmer for 5 minutes stirring occasionally. Turn the heat off and let it sit on the stove top for about 1 hour to cool. Dump the cucumbers and chilies into a quart-size jar that has a lid. Pour the brine over the top. There should be enough liquid to cover. Put the lid on and place the jar in the refrigerator for at least an hour, preferably overnight. These should last a month in the refrigerator. Since vinegar is a preservative, they’ll last indefinitely, but the cucumbers will start to shrivel up the longer they’re in there. |
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