Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. Shelly and her husband enjoy cooking, baking and growing a garden every summer season. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
Summer gardening usually means an abundance of cucumbers which suits me just fine, since I love to make homemade pickles. When it comes to picking out the right cucumbers to make pickles with, you need to consider the following:
1. Cucumbers are very sensitive to heat, always store them in the refrigerator. If you store them at room temperature, it will cause them to go limp.
2. They should be firm with rounded edges with a nice medium to dark green skin color. Avoid any that have defects or damage to them.
3. Always start off by cleaning your cucumbers under cool tap water, pat dry with a clean cotton cloth.
Icebox Pickles
6 cups sliced cucumbers
1/4 cup sliced Vidalia onions
2 cups granulated sugar
1 cup white vinegar
1 tablespoon salt
1/2 teaspoon celery seed
In a large bowl, combine the sliced cucumbers with onions. In a small bowl, combine sugar, vinegar, salt and celery seed until well blended. Pour liquid brine mixture over sliced cucumber and onion mixture. Seal bowl and refrigerate for 24-36 hours, stirring every 6 hours.
Note: If you don't have time to make your own pickles, you can use this cheater recipe to make garlic pickles.
Garlic Sweet Dill Pickles
2 jars of dill pickles
2 garlic cloves, chopped
2 cups granulated sugar
1 cup water
Drain juice from jarred dill pickles. Cut pickles down to bite sized pieces and finely chop garlic cloves. In a large saucepan, combine granulated sugar and water, boil together for 4 minutes. In a large bowl add pickles and garlic together, stir in the hot sugar syrup. Let cool for 45 minutes, seal bowl and place in the refrigerate for 48 hours.
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