I’m in a Pickle! LOL, Enjoy

Tonight, is A Pickle, 2 recipes!

Last night I said I would share the BASE Pickle Recipe from the Pickle party on the 3^rd of July, coming up!

Plus the Fresh Pick Melon Recipe I served, Julie and Chef Paul>

Enjoy

The Recipe for refrigerator Pickles for Vickie Ross

Basic recipe as follows, you can multiply it as needed. Recipe as it is, is good for 2.5 to 3 quarts of pickles depending on how tightly you pack the jars.

Ingredients

Canning pickles, sliced

Garlic cloves barely crushed

Peppercorns, whole

Onion, sliced

Bell pepper sliced

Method

Put garlic, peppers in bottom of quart jars, fill with sliced pickles, pack as tightly as you can , the will shrink. Fill jars with brine, seal and refrigerate 24 hours!

Brine

2 cups sugar

1 /8 to 1/ 4 cup Kosher salt

2 cups white vinegar

Method

Mix well

You will get a thin slurry as the solids will not entirely dissolve until you put it in to jars and the salt/sugar leaches some of the liquid for the pickles.

Note a small amount of dill, dried, is optional as well. I usually use it as I like the flavor, but forgot the it with to the river (I was not invited to the river Vickie) I also usually use red, yellow or orange bell pepper as I like the color.

Good luck

Fresh Pickled Melons

Ingredients

2 Cups assorted melons,

Cut into 1 inch sq or rounds

2 tbs sugar

1 /4 cup white wine

1 /4 cup vinegar

1 tsp each fresh dill, tarragon, and mint chopped fine

In large bowl add wine, vinegar, add sugar mix to dissolve add fresh herbs

Add melon folding around or rolling fruit to insure it get flavor!

Chill 3 to 4 hours over night even better

Serve enjoy