Jennifer Jo over at Mama's Minutia posted a recipe for refrigerator pickles the first part of August and I just got around to trying it this past weekend.
How did they turn out? FANTASTIC! I mean really, really good. Different than any dill-type pickles I've ever made, but so tasty. I especially liked them because I could use the hot peppers I grew in my garden in them.
Let me explain. Up until this year, I've never grown anything but sweet peppers because neither Papa Pea nor I have ever really been "into" spicy or hot foods. However, a while back we decided we needed to develop a taste for same because all zingy peppers contain capsaicin which is reported to be very good for us.
Just listen to what it will do for you.
~ Encourage weight loss because it burns calories.
~ Keeps blood vessels clear.
~ Improves circulation.
~ Prevents carcinogens from binding to DNA.
~ Kills (bad) bacteria.
~ Provides relief from headaches.
~ Aids digestion.
~ Acts as an expectorant when you have a cold.
~ Ointment or cream containing capsaicin blocks pain.
And those are only a few of the benefits.
Well, my. Why haven't we been eating hot peppers by the bushelful?
But back to the pickles. Yes, they do have a nice bite to them thanks to the peppers included in the recipe. And, of course, the degree of "bite" will depend on how hot a pepper you choose to use. (We're just neophytes in this arena so we are building up our tolerance slowly. Please be patient with us.)
The pickles are crispy and crunchy which is always desirable in a dill pickle, right?
The only deviation I made from Jennifer Jo's recipe was that I added only two peppers (but they were large, about 6" long) instead of the 3-6 listed in the directions. And, blast and dang, I didn't have any fresh dill so I substituted dill seed using 2 tablespoons which seemed to work well. We're nearly through our 1/2 gallon jar of them and I gathered more cucs today to make a new batch.
So if you want a taste treat in a pickle that is easy to make and will cause taste-testers to ask for the recipe, click here and it will take you to Jennifer Jo's blog post and recipe.
I thank Jennifer Jo, and you will, too!
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