For those of you who have noticed all of the vegetables on the "we're-about-to-go-bad counter" at the grocery store and wondered what you could do with them, this recipe is for you. Just pickle them.
The process is simple and the end product can be long-lasting. Anyone can pull off this recipe and save a few bucks at the same time.
2 tablespoon of pickling spices
1 tablespoon of black peppercorns
2 ¾ cups apple cider vinegar
3 cups water
¼ cup sea salt
8 4-to-5-inch cucumbers
12 garlic cloves
2 large hot banana peppers
In a medium pot, add the spices and peppercorns. Heat the pot until you start smelling the spices and peppercorns. Add the vinegar, water and sea salt and bring to a boil.
While the pickling juice is heating up, slice your vegetables and place them in two one-quart jars, layering them as you go until the jars are full.
Pour the hot pickling juice along with the spices into both jars. Seal and let cool.
Once the pickling juice has cooled down, place in the refrigerator for five days, turning and shaking a few times a day. Serve cold.
Photo & recipe shared from: http://www.starnewsonline.com/article/20130304/ARTICLES/130309883