POV: Keeping summer spirit is no pickle

Taking the time to preserve local produce connects the consumer to the farmer who raised the fruit and veggies. It continues the heritage of agriculture that has shaped New York State and ensures local agriculture continues in our communities. Plus, it brings a smile to your face in the middle of winter as you savor the taste of summer.

Here is quick and easy pickle recipe. Though it isn’t processed or sealed tight to keep in the cupboard till winter, it will keep in an air-tight container in the refrigerator for a month or so.

  • Hungarian Pickles
  • 3 large cucumbers (sliced paper thin)
  • 1 t. salt
  • ¼ c. sugar
  • 1/8 c. water
  • ¼ c. distilled white vinegar
  • ½ t. celery seed
  • ¼ t. paprika
  • ½ medium onion (sliced thin)
  • 1. In a large bowl, combine the cucumbers and salt. Mix well and set aside for 30 minutes.
  • 2. In another bowl, combine the remaining ingredients and stir until everything is incorporated.
  • 3. After 30 minutes have passed, squeeze the cucumbers to remove most of the liquid. Add the squeezed cucumbers to the brine mixture. Mix thoroughly. Let sit in the refrigerator for 45 minutes to 1 hour.
  • 4. After the mixture has had time to marinate, remove the cucumbers and onions (with a slotted spoon) and fill canning jars tightly, pressing down often with the back of a spoon. Pour the remaining brine over the cucumber mixture in the jars, filling the jars with liquid up to ¼ inch from the top.
  • 5. Place sterilized lids on top of the jars and seal.

Pickles can be kept in the refrigerator for up to one month. The same recipe can be used to pickle green beans, but the beans should be blanched first.

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