酸瓜季節﹕It's the Season of Pickles!

有很多人可能不知道，我其實是一個很喜歡吃酸的人，哎呀，不是吃醋啦。我和媽媽都喜歡酸蘿蔔、酸菜、酸的韓國泡菜、酸梅、酸的橄欖、酸的Salsa...來了美國之後，我在吃三明治和漢堡時，遇上了好酸的青瓜(Pickles)。我常常想，在炎熱的夏天，打開冰箱，不用面包，就這樣拿一條出來吃，多麼冰，多麼好吃啊!

為了慶祝夏天盛產的青瓜，我今天早上買了大概有2磅的小青瓜回來，把它們醃成酸瓜。這是我第一次自製酸瓜，參考過其他食譜後，我自己改變了一些做法。


材料
Ingredients
Cucumber (Small) 2 bls
Sweet Onion (big) 1
Hot Pepper Santa Fe Grande 2 (I just picked them from the market this morning. You can pick other green peppers if you like, or even the red or yellow ones)
Distilled white Vinegar 2 cups (I just love them to be super sour)
Sugar almost 1 cup
Salt 1tbsp

Directions
1. Cut/Slice the cucumbers the way you like. You can even put them as they were.


2. Mix the chopped onions, cucumbers and peppers together.


3. Boil vinegar, sugar and salt together. It should be done in 5-10 minutes, depending on the fire.


4. Pour the liquid into the raw veggies. Place them all in a container. Put them in the fridge. Serve after 24 hours.