Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pms pickles. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
PMS Pickles is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. PMS Pickles is something that I have loved my entire life. They are nice and they look wonderful.
With Dave Stewart, Kaitlyn Robrock, Will Carsola, Jay Johnston. The Goodman family lives with their lovable pet dog, Mr. Pickles, a deviant border collie with a secret satanic streak.
To begin with this recipe, we must first prepare a few components. You can have pms pickles using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make PMS Pickles:
- Make ready 1 cucumber, sliced
- Get 3 fresh or fresh dried motherwort leaves
- Make ready 1 fresh hot pepper or garlic clove, chopped
- Prepare 1/3 cup water
- Get 2/3 cup white vinegar (any vinegar will do)
- Make ready 1/2 tsp sea salt or pickling salt
- Take 1/4 cup brown sugar
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Instructions to make PMS Pickles:
- Combine sliced cucumber and chopped pepper or garlic in a small bowl.
- Chop or crumble the motherwort leaves and add them to the bowl. Mix well.
- Pack the cucumber mixture into 1 clean pint jar or two 1/2 pint jars.
- Combine the water, vinegar, salt and brown sugar in a small saucepan. Heat on low until the salt and sugar dissolve.
- Remove the brine from the heat. Taste and adjust the salt and sugar if necessary.
- Pour the warm brine over the cucumber mixture and cover the jars with 2-part lids.
- Allow the pickles to sit at room temperature for a few hours or overnight, then move to the refrigerator.
- These pickles will keep in the refrigerator for months, but will lose their crispness after a month or two.
- When the pickles are gone, add more veggie to the brine, or mix it with olive oil for a mood-boosting salad dressing.
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