The Pickle Pot

I discovered this Pickle Pot over at Miz Helen's Country Cottage. I made it last Friday. It has to sit in the refrigerator for 2 weeks before eating. I am having a family picnic on July 3rd to introduce the newest member of our family. My sister Kendra is flying in from North Carolina with my niece Jill and her baby son Haden. The family is so excited to meet little Haden. The Pickle Pot will go great with my picnic.

Start with a bed of onion and sprinkle with salt.

Add a layer of cucumbers and sprinkle with salt.
Add the pickle spice.
Repeat the layers. Add onion with a sprinkle of salt.
Add cucumber with a sprinkle of salt.
Add vinegar and water. Cover containers and refrigerate. I made two containers. Wait two weeks, then enjoy:)

The Pickle Pot
1 quart glass container
1 yellow onion sliced, (I used vandilia)
3 cloves garlic
3 cups cucumber slices
2 teaspoons salt
2 tablespoons pickling spice
white vinegar to cover onions and pickles
water to add to vinegar
In a clean glass container begin to layer with sliced onions, then sliced cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 pod of garlic. repeat the layer and add 1 tablespoon of the pickling spice. Repeat the layer again ending with the last tablespoon of pickling spice and the remainder of the salt. Fill the container 3/4 of the way full with vinegar and 1/4 with water until the cucumbers and onions are completely covered. Seal the jar tightly and shake up and down to distribute the seasonings. Place in the refrigerator for 2 weeks before serving, (if you can wait that long). As the Pickle Pot empties just add more cucumbers and onions and your Pickle Pot is always full all summer long.

I can't wait to try them.....thanks Miz Helen for this great recipe. Stop over at Miz Helen's Country Cottage for "Full Plate Thursday".

I'll be joining Michael Lee West over at "Designs by Gollum", she is hosting this weeks Foodie Friday Event:)