This recipe was sent to me by my friend Helen. Yes, she's a nurse, and she knows what's good for us- whole, organic foods! This quick pickle recipe is an excellent way to preserve all those cucumbers that have taken over your garden.
Raw cucumbers are a cooling summer food. When combined with some hot pepper, garlic, ginger and vinegar, these pickle become a perfect fall condiment or snack. Enjoy!
- 2 or 3 cucumbers, sliced into thin rounds
- half an onion sliced into half moons
- 2 cloves garlic
- a thumbnail of ginger, peeled
- few pinches kosher salt
- Crushed red pepper (to taste)
- 1 cup water
- 2/3 cup Fire Cider
- 1/3 cup red wine vinegar
Put the cucumber, onion slices, ginger and garlic into a clean quart canning jar.
Add the remaining brine ingredients to a pot and boil on the stove top for 5 minutes.
Pour the hot liquid mixture over the cucumbers and onions in the jar and close lid. Let it set for 5-10 minutes.
Strain the liquid back into the pot and boil another 10 minutes. Pour over the cucumbers and onions in the jar again and let sit for another 10 minutes with the lid on.
Now, bring water to a boil in the pot (enough water to cover the jar at least half-way when submerged) and set the jar, with the lid on and the cucumbers in the brine, in the boiling water.
Then turn off heat and let the jar (and hot water) cool. Once it's cool, refrigerate and enjoy!