When I lived in the U.S. I did a lot of canning (bottling to the Brits). I would order bushels of tomatoes and pickling cukes, pick up a few flats of peaches, take a few days off from work, and happily spend time in my kitchen preserving and pickling.
I made mustard pickles, sweet pickles, hamburger pickles and a few different kinds of dill pickles. (Here is my favorite Dill Pickle recipe).
Now the only pickle I make is Refrigerator Pickles.
They’re easy to make and ready to eat in a day. One can use the long English cucumber or the Noa, which I think is the U.S, cucumber. I don’t often see them here but always buy them when I do. I prefer them for cucumber salads as well.
I’ve not seen the bushels of little gherkins for dill pickles like one finds in the markets in the U.S.
Maybe it’s just not a French thing..Print
These are crisp, crunchy and the perfect ‘quick’ pickle – no canning required. Great for nibbling or on your favorite sandwich.
I always throw in a few sprigs of dill if I have any in my garden.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Miscellaneous
- Cuisine: American
- 3 – 4 cucumbers, thinly sliced – but with a knife, about 1/16th” thick (.2cm)
- 1 green pepper, chopped
- 1 red onion, chopped
- 1 1/2 tsp celery salt
- 1 1/2 tsp regular, sea or pickling salt
- 1/2 cup sugar
- 1/2 cup cider vinegar
- Put cucumbers, peppers and onions in a large bowl.
- Sprinkle with salts, mix well and allow to site at room temperature for 1 – 3 hours.
- At the same time mix sugar and vinegar and set aside.
- After a couple of hours add the sugar/vinegar to the cucumbers, mix well and refrigerate.
- They are ready in a day and keep for a month.
It takes awhile for the sugar to dissolve into the vinegar, so it’s best to do it ahead.
It was raining the day I made these.
It was still raining in the evening as the sun was setting. The sun broke through the clouds at the last minute.
I took the photo through the window because…. It was raining. Those are raindrops you see on the glass.
Speaking of rain….
It started raining in the wee hours this morning and we had a steady rain all morning. My rain gauge showed about 3 inches.
It finally stopped around noon so I was able to take the dogs out for a walk and inspect the potager.
There seemed to be a tomato plant missing.
Well, it wasn’t missing. It was laying on top of one of my acorn squash plants. It hadn’t been windy but the soft ground and the weight of the plant proved to be more than the stake could handle.
I’m not particularly fond of cherry tomatoes. I’m very happy to have them when the big tomatoes aren’t ripe yet but they are never my first choice.
Except for a particular white cherry tomato that is very hard to find.
I managed to find seeds this year but I had a hard time getting them to germinate. Finally, after 3 tries I had a tiny white cherry tomato plant.
When it was 3 inches high I put it in the potager.
The rest of the tomato plants had been in for weeks and were already 10 times that big.
As of last week it was loaded with large (for cherry tomatoes) green fruit.
As of this morning it was laying on the squash.
There was no way to pound the stake in (it was a tall plastic stake covering a medium iron stake. Trust me, I couldn’t do it)
It was surrounded by butternut squash so there really was no way to build a support for it.
I accepted defeat and pulled it out….. Sadly.
Then I went to all the other tomato plants and picked anything starting to ripen to alleviated the strain.
Did you know that once a tomato starts to color it’s okay to pick as the ripening process is well underway?
Some of the other plants were starting to buckle.
A vegetable garden really doesn’t suit my orderly, Type A personality……