I love pickles, and I'm not talking about those weird greenish-yellow, preservative-soaked supermarket jarred pickles, either. I love GOOD pickles, and I'll pay serious cash-money for a jar of 'em if you know how to make them right. Like last week, for instance, when I paid twelve dollars for a (rather small) jar of jalapeño-mint pickle spears from the farmer's market. I tasted one first (darn samples!) and was powerless in their grasp.
You've gotta try these. Adjust the herbs to your liking -- I used basil this week because the bunches at the market were so aromatic I just couldn't pass them up -- as well as the heat; three large jalapeños may be way too much for some people. If you prefer your foodstuff more mild, try using just one pepper, or a teaspoon of red pepper flakes. Improvising with these will be fine, and whatever your flavor, you're sure to love the results. These are perfect summer fridge pickles, I tell you. And they're easy to make, at that.
What You'll Need
8 to 10 pickling cucumbers, peeled in stripes and sliced into 1/4 inch thick rounds
1 medium red onion, thinly sliced
3 large jalapeño peppers (optional -- start with one if you prefer your pickles more mild, or use about a teaspoon of red pepper flakes)
2-3 Tablespoons of fresh chopped herbs: I used basil, but also recommend cilantro and mint
About 12 whole cloves
5 to 6 bay leaves
1 Tablespoon fresh chopped dill, or 1 teaspoon dried
2 cups white vinegar
1/4 to 1/2 cup sugar (optional)
2 Tablespoons sea salt
1 teaspoon freshly ground black pepper
What You'll Do
Layer the cucumbers, onions, chopped herbs and peppers in a jar that can hold them all (this recipe makes about 2 quarts) and that seals tightly. (Don't cover the jar yet, though.)
Combine the vinegar, cloves, bay leaves, dill, sugar, salt and black pepper in a small bowl. Pour into the jar with the cucumbers.
Place the lid on the jar, close it up well and shake it. Don't worry if your liquid doesn't reach the top of your veggies; it will later.
Let pickles sit in fridge, re-shaking the jar every hour or so to make sure everything's well mixed.
The pickles will be ready to taste 4 to 6 hours later, but will get better with more time, and will keep in the fridge for about a month.
Shared from http://www.alt-mama.com/1/post/2013/06/perfect-summer-fridge-pickles.html
