My CSA gave me some cucumbers and green peppers in this batch and I almost gave it all away. I really can't stand cucumbers, can't even stand the smell, can't even stand Bath and Body Works Cucumber Melon lotion. My dislike of cucumbers goes that deep. But on the flip side, I really really love pickles. And since I paid for my CSA, I'm not inclined to give more of it away. So I set out to figure out a quick, non-canning approach to making pickles.
Et Voila! I found it.
First, I sliced up all the cucumbers (almost gagging a bit, where did this dislike of cucs come from??) and the green peppers. They got set aside to "rest".
Then I took a cup of white vinegar, salt, and lots of sugar and boiled it until the sugar was dissolved. While that was working, I scrounged up a mason jar ( a bit big, but it worked) and sterilized it in boiling water. I wasn't actually canning, in the traditional sense, seeing as how I intended to eat the pickles within a day or so, but sterilizing the jar seemed like a really good idea.
Once the vinegar mixture was ready, I drowned the cucs and peppers and let it hang there for a few minutes.
The smell was...not unpleasant. Somewhat pickle-y, which suited me.
I dumped everything into the jar and let it cool a bit before I shoved it in the fridge.
I just popped open the jar. The veggies are all shriveled and pickle like so I took a sample. Holy crap, I made pretty good pickles. Yay me.
