Pickling Experiment #1: Sweet Refrigerator Pickles (Cucumbers, Jalapeños, Banana Peppers, Red Onion
To say our sweet son Jude loves pickles is an understatement. I’m just glad I caught a picture of these before he consumed the entire bowl! Our first attempt turned out surprisingly delicious. And they are super easy! Jude Rating: 5 out of 5, “ When can we make more, Mom?!”
Prep Time: 15 minutes | Marinate Time: 24 hrs
You Will Need
Cucumbers, sweet peppers, red onion
½ tsp. Salt (plus extra for sprinkling cucumbers first)
2 Tbsp. sugar
1 c. apple cider vinegar
¼ c. water
Pinch of thyme
Slice cucumber to desired thickness (we eyeballed it to what we thought was the size of a pickle slice)
Set cucumber in a single layer on a baking sheet or shallow baking dish and sprinkle with salt. (Releases water to avoid soggy pickles). Let them sit for an hour or so.
Slice peppers and red onion and set aside.
Mix salt, sugar, vinegar, water and thyme. Add peppers and onion to the mixture.
Drain cucumbers, rinse, and pat dry or let them strain for a bit. Add to mixture.
Cover and refrigerate for 24 hours. (We taste tested after 8 hours and they were still decent. They tasted way better the next day, though!)
If you make this recipe, let us know how it turned out in the comments or post your pic and review on Instagram (tag us @budaful_harvest #budafulharvest)