Will keep, refrigerated, for about 2 weeks.We use cookies and similar tools that are necessary to enable you to make purchases, to enhance your shopping experiences and to provide our services, as detailed in our Cookie Notice. Seal the jar and let cool to room temperature before refrigerating. In a saucepan, bring the remaining ingredients to a boil. Snap off ends of green beans and then snap to fit into jars upright, then tightly pack green beans in two clean sterilized jars. 4 thin slices fresh Fresno chili, 2 dried red chilies, or 2 teaspoons of red pepper flakes.1 pound green beans, preferably haricot verts.Will keep, refrigerated, for about 2 weeks. You can serve once chilled, but for best flavor serve after the pickles have been left overnight. Bring the brine to a boil then pour over cucumbers and horseradish in a still-hot mason jar and seal the lid.Īllow to cool to room temperature before refrigerating. Set a large pot over medium heat and add vinegar, sugar, water, garlic, and pickling spices. Wash cucumbers, slice them into 1/4-inch thick rounds, and place them in a heated, sterilized mason jar with horseradish and fresh dill weed. Kosher salt and freshly ground black pepper Will keep, refrigerated, for about 2 weeks.Ĥ slices fresh horseradish, peeled and cut into 1/2-inch slices Cover and refrigerate for at least 4 hours, preferably overnight. Pour the brine over the cucumbers in the jar. Stir to dissolve sugar and bring to a boil. In a small saucepan add the remaining ingredients. Rinse off the salt and dry the cucumber slices well. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Using a sharp knife or a crinkle cucumber slicer cut the cucumbers into ½-inch slices and place them in a colander. The first two are Tyler Florence recipes, the third is one I worked up.Ħ pickling (Kirby) or 2 regular cucumbers The photos show more jars than the recipes make, that is due to the fact that I doubled and tripled the recipes. If you’d like to do so, there are plenty of articles online about the canning process. He reluctantly agreed to settle on that.Īll three of these recipes can be processed for canning. I told him I’d quick pickle them and he could give them to his friends at church. Although I have an obsession with Mason jars, I’m not really into canning. My dad asked me to “put up” the cucumbers and some of the green beans for him.
CRINKLE CUT CUCUMBER SLICER FULL
The reason the slicer was rescued from the pit of despair is that my dad brought over crates full of cucumbers, beans, peas, squash, and corn that he received from his friends in Colorado, who he calls his shirt-tail relatives. I had to pull out the drawer to get to the bottom to find the slicer. It holds an odd variety of tools I seldom, if ever, use. This past weekend, I used it for a second time.ĭo you know how most homes have a junk drawer? Yeah, I have one of those too, but sadly, I have a second drawer that I call the kitchen tool junk drawer. I honestly don’t even know the proper name for it but I’m calling it a crinkle cucumber slicer. I can’t for the life of me tell you when, why or how I acquired it, I just know that it’s been hanging around forever. There is a kitchen tool that I have owned for over 20 years which I have used only once.
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