Cheater Pickles Food

CHEATER'S PICKLES

Steps:

• Cut off the ends of the cucumbers and use the tines of a fork to draw long stripes down their lengths. Slice the cucumbers like bread-and-butter pickles, about 1/8-inch thick, and pile them into a large shallow bowl. Sprinkle the sugar over the cucumbers and stir in well. Scatter the ice cubes over the slices and cover the bowl loosely with plastic wrap. Chill in the freezer for 1/2 hour.
• Drain the cucumbers in a colander and pat dry with a clean kitchen towel. Put the cucumbers back in the bowl, sprinkle the vinegar over them evenly, and stir well. Add the salt and pepper, if using, and stir well to combine. Toss in the herbs and the onions, if using. Refrigerate until ready to serve. They will still be good the next day, though not quite as crisp.

CHEATER* PICKLES

Steps:

• Slice cucumbers.
• Place slices into jar of commercially prepared pickle brine, filling the jar just until all cucumbers are covered by the liquid.
• Replace lid and refrigerate.
• Wait at least 4 hours to serve. (These are actually better after 3 or 4 days).
• Keeps in refrigerator up to 3 weeks.

CHEATER SWEET PICKLES AND PEñOS

Steps:

• SLICE the pickles 1/4 inch thick.
• COMBINE the pickles with all the remaining ingredients in a large nonaluminum (stainless steel, glass, or ceramic) mixing bowl.
• COVER the bowl with plastic wrap and refrigerate for 2 to 3 days.
• PACK the pickles in clean half-pint decorative jars. Seal the jars and keep refrigerated. The pickles will keep in the refrigerator for 4 to 5 months.

TEXAS CHRISTMAS PICKLES

Steps:

• Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
• During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.