I’m in! I’ve been pickling like a madwoman this summer…bread and butter pickles, sour pickles, pickled sour cherries, red onions…but my poor boyfriend is getting sick of that hot vinegar smell. Heatless pickles will be like manna from heaven to him!
Good catch, Dawn. I forgot about that pepper. The person who sold it to me said it was a Fresno pepper, which I had never heard of. When I looked it up I learned that Fresnos were similar to jalapeno- but a bit hotter. I think any pickling cucumber will work. They should be at the market. I just made another batch of these!
My dad used to make “quick pickles” for summer dinners & it was always my favorite. He’d slice cucumbers into thin rounds, douse them with salt, fresh dill, whole pepper corns & float them in a pool of vinegar. They had the best bite & tasted so fresh. They often came teamed up with a plate of sliced tomatoes. Throw the windows open, toss in a baguette & some cheese & you’ve got the perfect (cool) summer supper!
looks fantastic. i would love to make it and taste the flavors develop over time.
there’s a nice pickled papaya (unripened) here in the Pinas called ‘atchara.’ it’s often served as a side to barbeque, or anything. it’s got ginger in it too. yum.
i just put mine in the fridge! sadly, i only remembered to make them the night before we leave the country for ten days. i fear they won’t be so crispy but from the looks of things i’ll be making many future batches. thanks for sharing!