The Great Foodini's Frickle recipes

This recipe comes courtesy of Chef Renee Chodkowski, The Great Foodini.

4 cups water      
1 ½ cups white vinegar    
2 tablespoons salt     
Handful of dill      
Optional ingredients:  Hot peppers, garlic, onions, peppers, tumeric

2 cups cider vinegar
2 2/3 cups sugar
2 tablespoons salt
Optional ingredients: celery seed, tumeric, onions, peppers, hot peppers

Thinly sliced cucumbers, bell peppers, onions, carrots, cauliflower, etc.  - packed into clean containers with optional ingredients.

For either recipe, heat liquids with salt and/or sugar just until boiling. Remove from heat and cool just a few minutes. Pour hot liquid over packed jars and cover with tight fitting lids. Let stand at room temperature about 24 hours and then refrigerate. Pickles will keep about a month before they start to lose peak flavor and texture.  More recipes at or find her on Facebook.