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Old July 21, 2017   #7
Worth1
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Join Date: Feb 2006
Location: Den of Drunken Fools
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Without fermenting you cant go wrong with a 1 to 1 ratio of white vinegar and water, salt to taste and the spices you like as in hot peppers.
Pack jars pour in boiling solution screw lid on and wait at least a week.
My habanero cucumber pickles are the absolute bomb at around three weeks to a month.
Making more this weekend.
This same recipe also works wonderfully with okra or any other vegetable like cauliflower and so on.
You dont have to get fancy with the spices and if you like hot then the habanero is the way to go.
But it shouldn't be too hot for you.
Way better than the nasty sour store bought pickles.

Worth

Last edited by Worth1; July 21, 2017 at 05:57 AM.
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