My refrigerator overfloweth with cucumbers. We are terrible about eating salads consistently, and there is always, always, ALWAYS one in my weekly produce basket. They were really piling up, and I had no idea what the heck I was going to do with them.
Duh, make pickles!
For someone that enjoys the kitchen and its adventures as much as I, there is something that I find so intimidating about canning. It feels as though it requires a lot of special equipment and/or time. If thats not true, please by all means, let me know.
But as it stands right now, I remain afraid of canning. I adore pickles though, so I learned how to make refrigerator pickles a couple of years ago (I ran into the same prolific cucumber issue in my garden!). Don’t get me wrong, they take up some fridge space, and they don’t last indefinitely- in fact, we opened a jar that had been in the garage fridge a little too long when we moved- WHOA. But they are delicious, and you can pretty much put in whatever you’d like. Also, I encourage the use of apple cider vinegar over white vinegar. I think it’s milder.
- 4 cups white vinegar (or apple cider vinegar)
- 4 cups water
- 3 1/2 T salt
- 3 T sugar
- 4 tsp mustard seeds
- 4 T dried minced onion
- 4 cloves garlic
- 5-6 cucumbers, sliced lengthwise into spears (or into discs)
- Divide cucumbers amongst 4 wide mouth 1 qt mason jars. Add 1 tsp mustard seeds, 1 T dried onion and one minced or pressed garlic clove to each jar.
- Add water, vinegar, salt and sugar to a large saucepan on the stove; bring to a boil. Stir occasionally until salt and sugar are dissolved. Pour brine into jars. Cap tightly and leave out on the counter top for 2 days.
- On day 2, flip the jars upside down.
- Transfer to fridge on day 3.
Note: I also usually add a bunch of dill to each jar… guess what I didn’t have when I started these?!