BEST COOKING RECIPES

Is it possible to extend the fresh flavors of summer just a little longer? In days past
the solution was pickling and canning vegetables
like corn and cucumbers
that peak during the warm weather months.

While today's busy schedules don't leave much time for old-fashioned pickling
refrigerator pickling is an easy way to capture summer in a jar. Preparation time is just 20 minutes and the taste is so authentic
people will swear you spent all day in the kitchen. Anyone can do it and no special equipment is needed.

Simply place uncooked
fresh vegetables into sterile jars. Prepare a mixture of vinegar
sugar
salt and spices and bring to a boil. Then pour the boiling pickling liquid over the produce
close the jar lids tightly
and place in the refrigerator. Your pickled produce will last two months.

The flavor experts at McCormick offer these tips to ensure refrigerator pickling success:

* Sterilize jars by covering with water in a large saucepot and boiling for 10 minutes.

* Always start with just-ripened produce that is free from bruises or bad spots.

* Dill
mustard seed
turmeric
red pepper
allspice
celery seed and mixed pickling spice are perfect flavors for pickling.

* Use non-iodized salt. Iodized salt may leave white sediment on pickles or cause clouding of pickling liquid.

* Vinegar and salt amounts should never be reduced or diluted because they are essential for the pickling process.

* Allow filled jars to cool before placing in refrigerator.

SWEET AND EASY

PICKLE CHIPS

(Makes 8 half-pint jars)


2 pounds pickling cucumbers

(4 to 5 inches long)

2 1/2 cups distilled white

vinegar (5 percent acidity)

2 cups sugar

1/4 cup McCormick Minced

Onions

2 tablespoons non-iodized salt

1 tablespoon McCormick

Celery Seed

1 tablespoon McCormick

Mustard Seed

1 teaspoon McCormick

Ground Turmeric


Wash cucumbers with cold water. Cut off ends and cut into 1/8-inch thick slices. Place slices into 8 hot sterilized half-pint canning jars with lids or 4 pint jars with lids.

Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat
stirring to dissolve sugar and salt. Reduce heat and simmer 5 minutes. Ladle over cucumbers
leaving 1/4-inch headspace. Stir each jar well. Cool. Place lids on jars. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors.