Resident Chef made these yummy refrigerator pickles and we've very patiently waited the alloted time to give them a taste test and they certainly passed with flying colours. Thought you might like to give them a try too...
1 c. vinegar (white or apple cider)
1 c. water
1 c. sugar
1 T. of EITHER fresh garlic, sliced chilies, peppercorns, pickling spice, mustard seeds, bay leaves, coriander seeds – or mixture of your choice.
1 heaping tsp. kosher salt
2 lbs. veggies: cucumbers, zucchini, peppers, pearl onions, sliced red or sweet onions, or carrots
Peel & slice veg’s into ¼” slices & pack
into clean jars, leaving about 1” headspace.
Heat water, sugar, spices & salt over medium heat, stirring occasionally until dissolved. LET COOL COMPLETELY. Pour cooled brine over veg’s making sure they’re completely covered. Cover & refrigerate 3 days before serving. Keep refrigerated (unless, of course, you're eating them!). Makes 2 quart jars.
My crochet hooks have been busy and the latest thing off the hook is this hat...
Pattern is from HERE and I used Paton's Canadiana. I love that the pattern covers sizing from a baby up to adult (this one is the adult size).The pattern takes a little less than one ball so quite a cheap project to add to the Christmas box.
- If you like hats, have a peek at the other designs HERE from the same designer. And while you're there, be sure to have a look through all her other free designs. This woman has talent!
- There are links HERE to several really pretty snowflake designs (not that I, in any way!, want to even THINK about such things)
- For those of you who are interested in weaving - have a look at THIS.
Today's quote..."We do not inherit the earth from our ancestors, we borrow it from our children"