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Amelia Islander

Herbed "Pinkies" a Garden Favorite

Sep 16, 2016 02:00AM
We love making refrigerator pickles during the hot months of the year - they're fast and easy, and you don't need to heat up your house with a canning kettle! Our favorites are Herbed "Pinkies" named as such because the red onions turn the brine pink! Mixed with fresh rosemary and sage they taste as good as they look and keep well in the refrigerator for about a month.

Herbed Pinkies

Ingredients: 1 large European cucumber, sliced thinly 1 medium red onion, sliced thinly Sprigs of rosemary and sage 2/3 cups white vinegar 2 Tablespoons sea salt, plus extra 2 cups cold water

Preparation : Sprinkle cucumbers lightly wit sea salt, then drain in colander for 2-hours to release their moisture. Rinse and pat dry. In a quart size canning jar, layer cukes with onions and herbs. Heat vinegar in a microwave with 2 Tablespoons salt until salt is dissolved. Then add 2-cups cold water to the mixture. Pour over ingredients in jar, screw on the cap, and place in the refrigerator for at least 3 days before serving.