Picked a Peck of Pickled Peppers
Well… maybe not an entire peck, but we DID pick peppers. We also pickle pot’d. We (my husband, our 3 daughters, and I) absolutely LOVE “refrigerator pickles”. You can safely flavor and make these “refrigerator pickles” if you stick to a few tried and true techniques and recipes. YaY! First, clean your produce really well.
There are lots of recipes for refrigerated pickles out there, some with more ingredients, some with less. Some people make a collection of jars; we use one huge pot that is 1.5 gallons. Why one huge pot? Well, we’re a family of 5 that LOVES these pickles. After it is assembled, you have to leave it in the refrigerator for 2 weeks before you get to eat them. During those 2 weeks, anticipation builds. Once, we’re “allowed” into the pot, we DIVE in. A gallon and a half of pickles doesn’t last long around here.
The pickle pot is pretty versatile. At the heart of it, you use: cucumbers, onions, vinegar, water, pickling spice, and SUGAR. (Sugar isn’t pictured here, but this size pot requires a few cups.) You can buy pre-made pickling spice at the grocery store or make your own blend, like I do. You can add peppers, if you choose, but remember to poke lots of holes in the peppers with a fork! We sent our oldest daughter into the backyard to pick a few for our pot!
So, start with a layer of your cucumber spears.
(I had huge cucumbers that I cut into 16 spears per cucumber.)
Then, onion, then spice, then dill, then canning salt.
(That is an important note: table salt often has an anti-caking agent that may prevent it from working in your pot properly, and sea salt may make your pot cloudy. I use a salt that is specifically for canning and pickling).
Repeat layers. Repeat Layers. Repeat Layers. Repeat Layers.
When it is full, fill the pot 1/3 of the way with the White Vinegar & sugar mix.
Gently, shake out air bubble.
Fill the remaining space in the pot with water.
Because the pot will sit in the refrigerator for 2-4 weeks, I use bottled water to further reduce the risk of contaminates. In the name of being both a responsible consumer and proud Arkansan, I use Mountain Valley Spring Water. I buy it by the case in glass bottles that are manufactured using recycled glass that I will again recycle. Furthermore, it is bottled from natural hot springs in Hot Springs, Arkansas.
Win. Win. Win. Love!
If you’ve never made your own Refrigerator Pickles a.k.a. “Pickle Pot,” we suggest you try it!
If my big pot is not your style, there are lots of options. You can find a simple recipe for making them in jars in MizHelen’s kitchen, or you can try P. Allen Smith’s version using produce from your garden. Speaking of, I really want to try his recipe for Pickled Okra soon. I had Pickled Broccoli as a side dish at Saigon Thai Cuisine (on Cantrell, here in Little Rock, Arkansas) the other day and LOVED it. I may need to pickle broccoli soon, too! I’ll let you know.
Speaking of pickles, fried pickles are a staple here in the south. However, I try really hard to limit the quantity of battered and fried food that I serve my family, so here is recipe for “fried pickles” that is actually baked! Love.
(click in photo to enlarge for easier reading) 😉
We’re having a Peaceful, Pickle and Pepper day. I hope you do, too!
“Later Gators!” and “Afterwhile Crocodiles!”
~Amber Hamilton Henson
PS: Like this post? Be sure to check “my Kitchen” for links to more of my recipes!
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Wonder to which parties I’m linking? I have a page dedicated to “shares”, too, that links to the best parties around! This post is linked:
Love Bakes Good Cakes
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I’m Addicted To Recipes
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