For these pickles I used one of the packets I received in the mail from Tipper at Blind Pig and the Acorn.
These pickles were very easy to make. Heat water, vinegar, and the seasoning packet, pour over the cut and prepared cucumbers, allow to return to room temp. Pack pickles in jar and then top with vinegar, water and seasonings. I didn't can these pickles. They'll be stored in the refrigerator. After a few days of setting, We'll give them a try.
Since I was a little girl picking cucumbers in my Grandmother's garden I have been eating pickles this way....Peel and slice cucumbers. Place cucumbers in a jar and add 1/3 water and 2/3 vinegar add some salt and pepper. Store in the refrigerator and eat with sandwiches, salads, dinner or as a cool snack. Byron and the girls gobble these up.
The peppery pickles in the two jars are made with cucumbers and peppers from the garden. I did can these. They were really good before I canned them. After canning them they became on the mushy side. Hmmmm.....I'll have to try something different next time. You can see the beautiful crop of heirloom tomatoes I am picking. The butternut squash are even getting ripe. I'm already starting to plant second crops in the raised bed garden. One blessing of New Orleans is the long long growing season.