Since the dawn of time, humans have been concerned with food and the means of preserving it. One of the most popular ways has been pickling. Pickling is a process that either uses vinager, a highly acidic solution known for preventing bacterial growth, or a salt brine, a mixture that allows "good bacteria" to ferment the product while preventing "spoilage-causing bacteria." Bad bacterias include Botulism, E.coli, etc etc.  Good bacterias, such as Lactobacillus bulgaricus and Leuconostoc mesenteroides, are used in many everyday foods such as yogurt and sauerkraut. Lactic acid bacteria is the "good bacteria" in pickling that causes the product to ferment and become a flavorful, edible treat. Imagine pickles, chutneys, kimchi, corned beef, pickled peppers, and even pickled pigs feet. They undergo the pickling process and are sold at your local grocery. You can do this at home yourself for less.
   
      Some people choose not to pickle simply because they fear the "bad bacteria." Admittingly, pickling has gotten a bad rep, but for those of us who prefer to explore the culinary world and experience it for one's self, I choose to pickle. There are rules, however, and you must respect them. Yes, I said it....Respect the Pickling Process. (FDA, HACCP, and other food safety programs did not create rules just for fun!)

For rules and recipes, I prefer to use the Ball Blue Book : Guide to Preserving, which you can pick up in your local grocery store, Lowes, etc for about $6.00 or go to
http://msucares.com/pubs/publications/p1152.pdf   for a free printable guide to home canning and preserving. Both guides also include recipes for your pickling enjoyment.

If the idea of pickling still scares you, feel free to try Refrigerator Pickles. They don't have to be cooked, but must be kept in a refrigerator. They can last up to 7 months in the fridge and taste delicious! Below is a recipe given to me by a dear friend and local pastor, Annette Ragsdale. She grows cucumbers in her own backyard and her sister, Gail Blosfield created this recipe for her friends and family. This recipe is easy to make and fun for everyone in your family.




Refrigerator Pickles by Gail Blosfield

NO COOKING AT ALL!! (YES!)

Ingredients:
*7 1/2 cups cucumber with skins, washed and sliced
*1 cup sliced onion (also can use bell peppers)
* 2 tablespoons salt

** Put these ingredients in a large bowl to soak overnight in the refrigerator. Not necessary to cover. (Typically, I stir the ingredients around 2 or 3 times if I think about it before I go to bed.) Next morning, rinse off pickles/onions or peppers under COLD water. Drain.

*2 cups sugar
*1 cup apple cider vinegar
*1 tablespoon celery salt

Directions:
Put pickles/onions or peppers in container (glass or plastic with tight lid) an pour mixture over them. Refrigerate. Over the next few days flip flop top/bottom of container.

Allow 7 days for cukes to absorb the mixture...the longer the better! I would recommend a minimum of 3 days; however, you can start eating whenever they taste good to YOU! They will keep for a long time!

I'm going to make mine today....look for pictures in my next blog.

                                                                                               The Lil Food Freak