Let's Get Dirty | All Blogs


Not bad…

By Penny Stine

After reading several recipes, including my favorite refrigerator dill pickle recipe, I poured 2 cups of water, 1 3/4 cups of apple cider vinegar, a tablespoon of both sugar and salt into my large pickle jar and shook it gently every so often for five minutes until all the sugar and salt dissolved. Then I added about a dozen coarsely sliced garlic cloves, 2 or 3 chopped red hot chiles and a bunch of little sliced onions, along with some of the green tops that were still attached. 

This is a giganto jar, although you can't tell it from the photo. I think it's at least a quart and a half, maybe two. It's one of those weird sizes that Ball doesn't make anymore. 

Since they're just in the fridge and not processed and canned, I have a feeling I'll probably add more sliced onions as I use them and as I pull them from the garden before it freezes. They're pretty tasty, and the slightly purple color makes 'em pretty in the jar, too. Pickled green onions are kinda weird, but you never know until you try it, right?

COMMENTS

Please Login or Register to leave a comment.




Recent Posts
Make room for these next year
By Penny Stine
Thursday, August 27, 2015

An inexpensive meadow garden
By Julie Norman
Wednesday, August 26, 2015

THE BIRDS AND THE BEARS!
By Nic.Korte
Monday, August 24, 2015

Will Whalen’s One Man Band
By David Goe
Friday, August 21, 2015

Flat Stanley reaches India
By Richie Ann Ashcraft
Wednesday, August 19, 2015


TOP JOBS




THE DAILY SENTINEL
734 S. Seventh St.
Grand Junction, CO 81501
970-242-5050; M-F 8:00 - 5:00
Editions
Subscribe to print edition
E-edition
Advertisers
Advertiser Tearsheet
Information

© 2015 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy