Long Burn

Crisp hot pickles

Homemade hot pickles:

Bring 1/2 cup water, 1/2 cup white vinegar (ca. 12 %) and 3/8 cup sugar to a boil.
Remove from heat.
Cut up a red onion and throw it in.
Let the mixture cool while you prepare the following:
Two sliced fresh jalapenos
Three sliced cucumbers
Put in the fridge for at least two hours before eating-- for full flavor, steep for a day.
These crisp cold hot sweet pickes make a great garnish.
Remember to wash your hands after you cut up those peppers, and don't rub your eyes or any other sensitive areas.
Recipe inspired by Tom Partidge's stories about the pickes his grandpa (Louie Kovar???) used to make.
Tim I'm working on that essay.

posted by Matt_J @ 10:11 AM