Time for a little confession. I have a fear of canning. I have always wanted to try and can my own tomatoes, jams and pickles but I have this little voice whispering botulism to me. But luckily that little B word has not stopped me from putting food in jars or having a freezer fulled with homemade tomato sauce. Instead I make small batches of pickles and jams and keep them in the refrigerator. One of these days I will try the canning process but right now I am perfecting some refrigerator pickles.
I love these pickles. They are a little sweet, a little spicy and a lot yummy. So yummy that I have eaten half a jar at lunchtime. And don’t even think about the P word as my age is well beyond that.
These pickles are really easy to throw together. They are also much lower in sodium than store bought pickles. They can also be stored in the fridge for a month but mine don’t last anywhere near that. Try making some homemade pickles and you will not want to buy another jar!
- 6 cups Kirby cucumbers, sliced
- 1 cup red peppers, sliced in 1 inch strips
- 2 jalapenos, seeded and minced
- 1 TBS sea salt
- 1 cup white balsamic vinegar
- ½ cup sugar
- 1 tsp dried dill
- ½ tsp celery seed
- ¼ tsp cayenne pepper
- ½ cup water
- Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour.
- In a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper and water. Heat to a boil and stir until sugar is dissolved. Remove from heat.
- Place cucumber mixture in glass or plastic containers and pour vinegar mixture over them.
- Let the pickles sit in the fridge for 24 hours before eating them.