Pickles are delicious and nutritious

These pickles start with some fresh Small Farm cucumbers, onions, and a hot pepper. Temperature control is up to you. Remember; some hot peppers are hot and some hot peppers are not. There is only one way to find out how hot the pepper you are using might be...two ways if you trust your sous chef.

Ingredients

• 1/2 onion, thinly sliced
• 2 medium cucumbers, thinly sliced
• 1 small hot pepper, diced, seeds removed
  
• 1 cup water
• 1 cup cider vinegar
• 1 1/2 cups sugar
• 1/4 teaspoon shallot salt (Penzey's)
  
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon pickling spice (Penzey's)
  

Directions

Combine onion and hot pepper and cucumber slices in a clean spring-top jar or jars.

Combine the remaining ingredients in a non-reactive (not aluminum) saucepan and bring to a boil. Simmer for 4 full minutes to infuse the spices.

Pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.

M, E,W,P,S,N,Se,F,Sh

Key: M,E,W,P,S,N,Se,F,Sh

Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free

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