A few days ago Granny brought me these three jars of food items she canned last week. I have only opened the chili sauce. It is so good you want to just eat it straight from the jar with a spoon! The pickled beets and lemon cucumbers are still marinating for now. The main reason I have not opened up the lemon cucumber pickles is that they are just too pretty to open. I just like looking at them. I have snapped about 1000 photos of them to try to capture and preserve their beauty. I wish there was a local fair on right now so she could enter them. I am positive they would capture a first place ribbon.I think I am going to open them on Friday. I do not even have a recipe for you, I’m sorry. I am sure it is pretty simple though. Pickling doesn’t seem to be too complex in the way of ingredients. I’m betting there is water, vinegar, lemon cucumbers, dill, garlic, and salt. I’ll ask her if there is anything else next time I see her. By the way this is the same sprightly granny who makes this splendid seasonal salsa!
Thanks again to dad and granny for all of the marvelous foodstuffs!
P.S. I really liked the "Simply Recipes" photo of the lemon cucumbers and I wanted you to see what they look like whole. So that is why I linked to that site.
OK, OK, here it is!
Granny’s Lemon Cucumber Pickles
-1/2 tsp. salt
-2 c. white vinegar
-1 c. water
-1 large whole garlic clove (cut in half to expose the flavor)
-3 sprigs fresh dill
Sprinkle salt in the bottom of your quart jar. (Note: You can use more salt if you like. Granny cut it down considerably to make the pickles more heart healthy for she and my dad). Throw in 1 clove of garlic and one sprig of dill. Fill jar ½ of the way up with washed and quartered lemon cucumbers (peeled or un-peeled, your choice). Granny did not peel hers. Top first layer of cucumbers with another sprig of dill. Fill remaining ½ of jar with cucumbers. Top with one more sprig of dill.
Meanwhile bring vinegar and water to a boil. Pour boiling vinegar and water over cucumbers (fill jar). Place lids in separate small pot of boiling water for a few seconds to heat the seal. Place seal and ring on jar. Secure ring tightly. After a while you will hear a pop from the lid, this tells you that the jar is sealed. Let sit for at least two weeks. Shelf stable. Refrigerate after opening.
This recipe is for one jar. It can be adjusted accordingly for multiple jars.