Pickles and Projects

I’m pretty sure no one has ever done a Google search for “Pickles and Projects”. But won’t they be surprised if they do? 🙂 First up, I finished my Camp Loopy Project Two at Knit Night last night. (I was not the only one finishing up Project Two last night at Knit Night.) I had to put in several late nights of knitting and watched several episodes of Doc Martin to get through it, but it’s done. It is washed and blocked and I will get a good photo of it to post in the blog next week. I am still wavering over what project to do for August. (I know! So late to the party.)  I thought I had decided last night, and then I found a list of 800 yard projects that I had written up earlier this summer and there are some great ideas on that sheet. I need to decide, because TODAY is the day to start in on Project Three, and I will need every bit of the month to get it done, I’m sure!

I could have finished my Camp project two nights ago, but I got sidetracked making pickles. I came across this recipe via Pinterest, and jumped right in to making them. They are so easy. And you may remember that I do like pickles.

unnamed-7Refrigerator Pickles

1 cup vinegar
1 cup water
1 cup sugar
2 tsp. celery seed
1 tsp. salt
3 cups of sliced cucumbers
1 cup sliced white onions

Put your sliced cucumbers and onions in a bowl and set aside.  Mix vinegar, water, sugar, celery seed and salt together, and stir until the sugar dissolves. Pour this mixture over the cucumber and onion slices and mix it up well.

Pour into a quart sized jar, or larger. (I tripled the recipe and it made 3 quart-sized jars.) Let set a couple of days for the flavors to marinate and pickle. Can be kept in the refrigerator for 2-3 months.

Does anyone else have a good pickle recipe or a fun Project Three Plan that you’d like to share below? (Not that I need more project ideas, but it’s always fun to look. I DO probably need more good pickle recipes.)

Sheri alreadyhad3jarsofstoreboughtpicklesinthefridge,
butmadeatriplebatchofthesethisweekanyway

11 comments

  1. Those pickles look great! We have a lot of cucumbers growing in the garden so this might be happening in our house. Can’t wait to see your blocked shawl!!

  2. The recipe that I saw was basically the same as yours with a few additions.

    It specified apple cider vinegar, added a half teaspoon of turmeric, and black pepper to taste. Everything other than pickles and onions were boiled together for 5 minutes, then allowed to cool before being poured over dukes and onions. I haven’t tried it yet…but it is a rainy weekend.

  3. Those pickles look yummy! And not too hard to make! I may just have to try them! I’m so glad I got my project done just in enough time!

  4. Bread and butter pickles are good, wish I had a recipe for you. If you like to make jams, it should be getting close to choke cherry season out there. It makes a wonderful jam.

  5. Pickles are a food group for me. Those look yummo. Project Three: looks like mine parcel is on its way, which means as soon as I get my hands on the yarn, it will tell me what it wants to be. Can’t wait. Now I am having pickle cravings! 😀

  6. I made some similar ones with some fresh cukes out of the garden a couple days ago. Rather than celery seed, I used some fresh dill, no water (since cucumbers will release their own water to add into the mix) and a ratio of half as much sugar as vinegar, along with some salt and pepper – oh and I peeled them because the skins were a bit tough. They won’t last 3 weeks tho – they will be eaten long before then. 🙂 But as I eat down the cukes, I dump the juice over top of new freshly cut cukes.

  7. I canned about 12 pints of pickles this year (which is not a huge amount compared to what some can); some bread and butter — some sweet pickle strips. For the B & B pickles, I used a recipe I found in an extension service leaflet (those are usually tried-and-true recipes.)

  8. If you like spicy pickles you’ll love these.

    Angry Pickles (cold packed)
    2 1/2 C sugar
    2 C apple cider vinegar
    1/4 C kosher salt
    3/4 tsp mustard seed
    1/2-3/4 tsp cayenne pepper
    12 cucumbers
    1 lg onion

    cut and place cucumbers in container(s) – makes 3 quarts
    cook sugar, vinegar, salt & seasonings in med. pan until all sugar is dissolved but do not boil.
    pour hot mixture over cucumbers and onions. let sit 30 min.
    keep up to 2 weeks in fridge – they wont last that long

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