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Before you jump to My Best Ever Quick Pickles recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won't be able to correct the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Continue reading for some approaches to go green and save energy, largely in the kitchen.
A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.
As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. It is pretty straightforward to live green, of course. Typically, all it takes is a bit of common sense.
We hope you got benefit from reading it, now let's go back to my best ever quick pickles recipe. To make my best ever quick pickles you need 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook My Best Ever Quick Pickles:
- Take 8 cup of water.
- Get 1 cup of white vinegar.
- Prepare 1 1/4 cup of salt.
- Use 1 of minced garlic.
- Provide 1 of dried dill.
- Provide 5 medium of sliced cucumbers.
Steps to make My Best Ever Quick Pickles:
- stir first 3 ingredients together and bring to a boil..
- turn off heat and cool to room temp..
- slice cucumbers.
- add a tbs (or so to taste) of garlic and dill to each jar..
- put cucumbers in the jars..
- pour cooled liquid into the jars and seal tightly..
- refrigerate for at least a week before eating..
I've started quick pickling lots of things-vegetables like carrots, onions, radishes, and peppers also handle this treatment extremely well. Quick pickling involves pouring a heated vinegar solution over vegetables in jars and placing them in the fridge for a few hours before eating. Basically, enjoy a few tablespoons of pickles with your salad or sandwich, but it's probably best to not smash a whole jar in one go. These pickles have the perfect balance of sour and sweet--though closer to a "bread and butter" In our humble opinion, there's no reason to ever buy another jar of pickles. I've never made pickles before so I chose this recipe because it seemed fool-proof and it was!
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