This morning I felt a little inspired by cucumbers. My garden has produced just enough vegetables for my small family up until now. My cucumbers love this hot weather in Round Rock, Texas and have decided to multiply. So I decided to do something with them…pickles!!!
I grew up with a granny who had a huge garden. It was big enough to send ample vegetables home with each of her nine children and with what was left, my granny canned. She canned tomatoes, tomato jam and occasionally green beans and okra, but her claim to fame, at least in my eyes was her pickles. My favorite was her dill pickles but I also liked the spicy ones with the whole red pepper and garlic, but she was also known for her sweet and sour pickles.
After my granny passed away, my mom carried on the tradition for years, but even that has died and I sit here finding myself craving pickles.
So, with my abundance of cucumbers (six to be exact) I decided to attempt a beginner pickle – refrigerator pickles. And off I went to do a little research. There really are so many different variations. I stayed away from the ones with added sugar. I also stayed away from ones with dill since I didn’t have any on hand. I wanted to make something spicy with jalapenos which are also growing like a weed in my garden. So with cucumbers, jalapeños and a red onion from my aunt’s garden I came up with this recipe that makes one quart or two pints of pickles.