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Seasonal Recipe September 2007

Lemon Cucumber Refrigerator Pickles

6 lbs cucumbers-lemon or otherwise- (we do this recipe with lemon cucumbers instead of boiling waster canning, to keep them crunchy)

1 1/2 cups apple cider vinegar

1 1/2 cups white vinegar

6 cups water

1/2 cup pickling salt or non iodized sea salt

1 tbsp curry powder

lots of garlic cloves, chopped onion, fresh herbs from the garden-we use dill, coriander seeds, oregano whatever you have, that will add yummy flavor

Boil water, vinegar, salt and curry powder till it rolls.

Pack onions, garlic and herbs into sterilized quarrt jars and then put cut up cucumber on top filling tightly into jars

Pour boiling liquid into vege packed jars till about 1/2 inch from the top.

Screw sterilized lids onto jars. Put into refrigerator, enjoy anytime. The longer cucumber brine the better, but you should eat within a few months.

Do you have a favorite seasonal recipe you'd like to share?

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