cucumber pickles



The recipe I use is very simple, but sometimes simple is the best, right? I also don't can these pickles, but we eat them right up. The recipe, which I've had for a very long time and therefore, do not remember where it came from, the recipe says that these will last in the refrigerator for three weeks. Ours never, ever last that long. I tend to use old, washed out pickle jars which for me is a reminder of how much we are saving by making our own and those jar just happen to be the right size for pickles.

Used up all the CSA cucmbers for this recipe. Believe me, I was worried when I saw how many cucumbers we had gotten, but perked right up when I remembered I had this recipe. I have also used this recipe with green and yellow beans.


Pickled Cucumbers
3-5 cucumbers
2 1/2 cups water
1 cup plain white or white wine vinegar
1/2 cup sugar
5-7 cloved garlic
4 Tablespoons dill seeds
2 Tablespoons sea salt

Cut cucumbers into long spears and fill 3-4 jars. Mix water, vinegar, sugar, garlic, dill seeds, and salt in a saucepan and bring to a boil over high heat. Reduce heat and let simmer for 3 minutes. Pour over cucumbers and let cool. Cover jars and refrigerate at least 24 hours before serving. The pickles will keep for three weeks in the refrigerator.


P.S. No, I am not pregnant. Definitely not pregnant. And for the record, I didn't crave pickles when I was!

Comments

  1. I love cucumber, though I've never eaten it pickled. Sounds like a good way to make the most of abundance.

    love and hugs xxx

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  2. We tried canning them last year & they all came out soggy so I'll only do this fridge kind from now on.

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  3. Oh, Elle, if you haven't had them pickled, then for sure you've got to try this. I think it goes great with sandwiches and chips!

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  4. Thanks for mentioning this, Kat! I was considering canning them, but definitely won't now that you mentioned they get soggy.

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