Ready to make some pickles?
Last year around this time, we covered the difference between gherkins/cornichons and regular pickles (TL;DR — size) and how to make them in a variety of ways.
This year, here’s a super quick pickle recipe from #Austin360Cooks contributor Lisa Rawlinson that has a spicy jalapeño kick. Check out all the other cooking at home photos that have been submitted recently in that Cooks campaign in the gallery below, and to add your own, just add #Austin360Cooks to your photos on social media, and we’ll pull them into a Storify gallery every month.
Spicy Cucumber Pickles
1 1/4 lb. cucumbers (English or pickling varieties)
3/4 lb. onions
1/4 lb. jalapeños
1 cup sugar
2 1/2 cup apple cider vinegar
2 1/2 cup water
Thinly slice the cucumbers, onions and jalapeños. Combine all ingredients in a bowl, cover, and let refrigerate for at least 8 hours before eating.
— Lisa Rawlinson, @fullandcontent (FullandContent.com)
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