1 1/2 cups of apple cider vinegar or cider vinegar
1 1/2 cups of sugar
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon cumin seed
1 teaspoon dried dill
1/2 teaspoon turmeric
1/2 teaspoon of cloves
1 onion chopped fine
2 stalks of celery chopped fine
2 large cloves of garlic chopped fine
1 garden salsa pepper (hot) chopped fine
1 small jar of pimentos drained well
In non reactive saucepan heat vinegar, sugar, and spices till hot but not boiling.
Pour hot vinegar mixture over sliced cucumbers and chopped ingredients. Toss well and be sure ingredients are submerged in liquid. Let sit to room temperature. Later you can put the pickles into mason jars and give as gifts or store in fridge. These will keep for a few weeks but must be refrigerated. One recipient of my pickles said they used them as a salad dressing over vegetables.
You know you have a good recipe when everyone asks for it. Try making these spectacular refrigerator pickles. This is the third recipe rendition and probably the best so far. Don't omit any ingredients because they all blend together to make an excellent pickle. I think the turmeric helps keep the color of the pickles bright. Who knew I'd become a discerning pickle connoisseur. Today I'll be at the farmer's market from 7 am to 1 pm. Thanks for reading and for all your comments.