|Pee Dee State Farmers Market|
This time, my husband selected a huge water melon and I picked up a couple of happy medium sized cucumbers for fast pickling. I also picked up three wooden crates that are normally used for packaging vegetables. Any clues what I should do with the crates?
This rainy morning, I made three small piles of cucumbers for fast pickling. In one pile, the peel and seeds were removed and the cucumber diced. For another small pile, I removed the peel and thinly sliced the cucumber. For the third pile, I sliced the cucumber and laid the slices out in a baking dish and sprinkled them with salt. I read in some of my recipes to salt the cucumbers. I assume it is to remove the water from the cucumber. After an hour, I poured out a small amount of water from the dish and rinsed the cucumber slices.
|Fast Pickled Diced Cucumbers|
For the pickling liquid, I heated 1 cup of water and 1 cup of white vinegar with 1/2 cup of sugar until dissolved For pickling spice, I used dill seed and dried dill.
In addition to the cucumbers, I arbitrarily also added diced Bell peppers and onions.
I packed small clean jars with the cucumbers; sliced and diced, peeled and seeded, with or without peppers and onions. Then I poured the liquid to cover the cucumbers, sealed, and put the jars in the fridge for using as condiments at a later time This fast pickling cucumber is to be eaten within a short time.
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