Refrigerator Pickles/Cowboy Candy

In the summer when the Kirby (or canning cucumbers) are in season, or when your garden is producing so many cucumbers you can't eat them all fresh, these are easy pickles to make.  Get your children to help you!

Refrigerator Pickles

Yields 3 pints

2 cups water
1 cup vinegar
2 teaspoons salt
2 teaspoons sugar
3 cloves garlic, smashed
15 black peppercorns
3 cucumbers, sliced

Make the brine by adding the water, vinegar, salt and sugar to a saucepan. Simmer over medium heat for 5 minutes, stir once so the salt and sugar dissolve. Then allow to cool for 5 minutes.
While the brine simmers, prepare 3 pint sized jars by adding 5 black peppercorns and 1 smashed garlic clove to each jar.
Wash the cucumbers and discard the ends. Slice and add them to the jars with as many as you can fit. Shake the jars in a twisting motion to get the cucumbers to nestle down to the bottom so you can fit more.
When the brine has cooled a bit, use a ladle and jar funnel if you have one to fill the jars. Fill them up almost to the top, covering the cucumbers. Put the lid on and refrigerate. They are ready to eat and can be stored in the fridge for up to 2 months.

COWBOY CANDY
Yields 4 pints

2 pounds fresh firm jalapeno peppers
3 cups distilled white vinegar
3 cups granulated sugar 
1 teaspoon fine sea salt, optional

Rinse and drain the jalapeno peppers.
Put on disposable foodsafe gloves.
Cut off the stem ends of the peppers, then slice the peppers into rings.
Add the vinegar, sugar, and salt (if using) to a large saucepan. Bring to a boil.
Add the sliced peppers into the boiling brine, and bring it back to a boil. Boil the peppers for 4 minutes, stirring occasionally to make sure all the peppers change colour from bright green to a dull green.
Ladle the hot peppers and brine into clean jars. Seal with a lid and let cool. Store the jars in the refrigerator for up to 3 months.

You can vary this recipe by using different types of vinegar. You can also add a spoonful of pickling spice to each jar, or add a clove or two of garlic to each jar, or sliced onions to the pot when boiling the peppers. You can add a spoonful of turmeric to add flavour and a yellowish colour.
Jalapeno peppers can vary in heat level from batch to batch, so some batches may be 'hotter' than others.