Medical Marijuana-infused Olive Oil Pickles
- 10 to 12 medium cucumbers (4 inches long) or 30 small cucumbers (3 inches long)
- 4 to 5 medium onions, sliced paper thin
- 1/2 to 3/4 cup salt
- 1 teaspoon powdered alum (See Notes)
- Red wine vinegar
- Medical Marijuana infused Olive oil Cannabis Olive Oil Recipe
- Brown sugar
- 2 tablespoons celery seed
- 2 tablespoons mustard seed
- few cloves of garlic, dill and/or hot peppers optional
- 5 to 6 pint-sized canning jars
Recipe notes: Alum has traditionally been added to the pickling liquid to keep pickles crisp, but is infrequently used today and may be difficult to find. For the same result, try substituting a fresh grape leaf, or omit it altogether.
Many people are afraid of pickling, but it is really quite simple and one of the best ways of extending the harvest known to man. Cucumbers lend themselves beautifully to this process and there are, accordingly, a plethora of pickled cucumber recipes from all over the world. Try this one as your starter recipe. Except for the powdered alum (see Notes), all the ingredients are readily available. You will also need, of course, canning equipment and pint-sized canning jars and cannabis infused olive oil!
Yield: 5 pints
Wash the cucumbers well to remove any wax and slice on a slicer or, if you are deft, with a knife, into slices not over 1/4-inch thick. Mix with the onions and place in a large bowl. Combine the salt and alum and sprinkle over the cucumbers and onions. Let stand in a cool place overnight.
In the morning, drain and rinse the cucumbers and onions thoroughly and put them back in the bowl, which should also be rinsed. Pour enough vinegar over them to just cover, and let them stand for 1 to 4 hours; the longer the better.
Drain off the vinegar into a large measuring cup, noting the amount; then pour it into a saucepan. For each cup of vinegar add 2 to 3 tablespoons marijuana infused olive oil and 1/3 cup brown sugar. Add the celery seed and mustard seed. Bring to a boil and pour it over the cucumbers. Pack the pickles and liquid into hot sterilized jars and seal. Or put in a hot water bath canner for 15 minutes for longer term storage. Let these medical pickles stand a week before you eat them.
Don't forget to drink the joose once the pickles are extinguished! You could also add red or green food coloring/kool aid to the brine to dye the pickles as medicated to prevent accidental ingestion. Enjoy
Save and drink the juice for an amazing hangover remedy, heh heh heh