Alright, let’s talk about what are summer pickles, you know, the kind you make when it’s hot and you got all them cucumbers and stuff growin’ in the garden. Don’t go thinkin’ this is some fancy stuff, it ain’t. It’s just plain good eatin’, the kind we always had.
What Makes a Summer Pickle a Summer Pickle?
Well, for one, they’re quick. Ain’t nobody got time for long canning processes when the sun’s beatin’ down. You make these pickles and they’re ready to eat pretty darn fast. We call ’em refrigerator pickles or quick pickles, cause you just stick ’em in the fridge after you make ’em.
The Basic Fixin’s
- Cucumbers, of course. Gotta have them. But you can use other stuff too, like onions, carrots, even that fennel stuff if you’re feelin’ fancy.
- Vinegar. White vinegar, apple cider vinegar, whatever you got. That’s what makes ’em sour, you see.
- Water. Gotta have water, can’t just use vinegar straight up, that’d be too strong.
- Salt. Just plain old salt. Don’t need nothin’ fancy.
- Sugar. Some folks like a little sugar in their pickles, some don’t. It’s up to you.
- Spices. This is where you can get creative. Mustard seeds, dill, garlic, peppercorns… whatever you like.
How to Make ‘Em
First, you gotta wash all your veggies good. Then you slice ’em up however you like. Rounds, spears, little chunks… it don’t matter. Then you shove ’em in a jar, or a bowl, or whatever you got.
Next, you heat up the vinegar, water, salt, and sugar in a pot. Just till the salt and sugar dissolve. You don’t gotta boil it forever. Then, you pour that hot liquid over the veggies, add your spices, and let it cool down a bit. Once it’s cooled, you stick it in the fridge. That’s it.
When Can You Eat ‘Em?
Well, you can eat ’em pretty quick, maybe after a few hours, if you’re really hungry. But they’re better if you wait a day or two. And if you wait a whole week, well, then they got that real pickle flavor. But they ain’t gonna last forever like them canned pickles, you gotta eat ‘em up in a few weeks.
What to Eat ‘Em With
Oh, honey, you can eat them with just about anything. They’re good on sandwiches, of course. Ham sandwiches, tuna salad sandwiches, chicken salad sandwiches… you name it. And they’re good with fish. Fried fish, grilled fish… makes it taste a whole lot better, believe you me.
And don’t you be thinkin’ they’re just for eatin’ plain. You can chop ’em up and put ’em in your potato salad, or your macaroni salad. Or you can put ‘em on top of smoked meats. Makes a plain old hot dog somethin’ special. I even seen folks put ‘em in their pasta salad, though I ain’t tried that myself yet.
Experiment a Little
Don’t be afraid to try different things. Like I said, you can pickle all sorts of veggies. And you can play around with the spices. Add a little red pepper flakes if you like it hot. Or some fresh dill if you got it growin’ in your garden. There ain’t no right or wrong way, really. It’s all about what tastes good to you.
Summer Pickles Are a Blessing
You know, when you got a garden full of cucumbers, it’s a blessin’, but it’s also a whole lotta cucumbers. And you can only eat so many cucumber salads, right? That’s where summer pickles come in. They’re a way to use up all them cucumbers and have somethin’ tasty to eat all summer long. And they’re so easy, even a young’un could make ‘em, long as you teach ‘em to be careful with the hot vinegar.
So there you have it. That’s what summer pickles are. They ain’t fancy, they ain’t complicated, but they are good. And they’re a perfect way to enjoy all them summer veggies. Now go on and make yourself some pickles, and you’ll see what I’m talkin’ about.