I am a really big Sara Foster fan and came across this recipe on her website one day for a not too sweet, spicy, and crunchy refrigerator pickle. I had to try it!! It makes one quart and I have adapted it to my liking, as so often we do.....
3/4 C. white vinegar
1/4 C. water
1/4 C. sugar
1 T. salt
1/2 t. black pepper
6 whole cloves
2 bay leaves
1/2 t. red pepper flakes crushed
1 t. dill seed
1/4 t. celery seed
3-4 small pickling cukes peeled with strips and sliced into 1/8th inch rounds
1 small white onion sliced into rounds
1/4 C. water
1/4 C. sugar
1 T. salt
1/2 t. black pepper
6 whole cloves
2 bay leaves
1/2 t. red pepper flakes crushed
1 t. dill seed
1/4 t. celery seed
3-4 small pickling cukes peeled with strips and sliced into 1/8th inch rounds
1 small white onion sliced into rounds
Combine everything except the cukes and onions in a clean quart jar and shake it well until the sugar is dissolved.
Layer the cukes and onions using the handle of a wooden spoon then press them tightly into the jar.
Screw the lid on tightly and shake well again. Refrigerate at least 4 hours shaking occasionally to keep mixed. Will keep at least a month in the refrigerator.
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