Sexy guys cook. Right? Well, I cook and I’m super fly…
Crickets…
Anyway, I’m actually on track to turn into a pickle if I keep making these tasty big boy treats.
Okay, disclaimer before you scroll through: These pickles are made with extreme ease. What I am about to tell you is so simple, even a house fly could understand it.
Pickling cucumbers, thinly sliced or not , 5 cups
(The number of small cucumbers is about 23)
Slice 2 small red onions into thin slices.
1 3/4 sugar cups.
(Use the expensive sugar, which is less processed. Better for our bodies.)
1 cup white or cider vinegar
2 tablespoons salt
1 teaspoon celery seed
*If you choose to use garlic cook it first or your pickles will taste sour.
Layer pickling cucumbers and onions in 2½- to 3-quart
Glass container.
Mix remaining ingredients thoroughly and stir sugar until it dissolves; pour over cucumbers and onions.
Keep refrigerated. After 24 hours, pickles are ready to eat
Hours.
Pickles can be stored in refrigerator up to 1 month.
The volume is approximately 1 1/2 quarts.
Enjoy! Your hard-working a$$ deserves it!
By: Jonathon M. Poe
Jonathon M. Poe 