Hello August!
My little garden is overrun by a single cucumber plant! it’s crazy big and I have cucs coming out my ears! So I decided to make some pickles. Instead of the preserved kind, I thought I’d give the simpler refrigerator recipes a try! I’m into simple as you might know.
I made both the dill and the bread and butter types yesterday. I might have opened one of the jars to try them today and they were already SO good!!
Here are the recipes for each type.
Dill Pickles.
1 1/2 cups water
3 Tablespoons vinegar of your choice
1 1/2 tbsp kosher salt
3 tsp black whole peppercorns
5 peeled garlic cloves
5-6 sprigs fresh dill
bay leaf
I used two smaller cucumbers from my garden for a one-quart jar.
Cut the cucumbers in half and then in quarters so each cucumber gives you four spears. Add the spears to a one-quart jar.
Mix water, vinegar, salt, peppercorns, garlic, dill and bay leaf. Add to spears and cover. *Keep in refrigerator for up to one week. *This is what the recipe I used said.
Bread & Butter Pickles.
I used three cucumbers sliced and less than one onion thinly sliced for three smaller jars.
1 1/2 tbsp kosher salt
1 cup sugar
1/4 cup brown sugar
1 cup white vinegar
1/2 cup cider vinegar
1 1/2 tsp mustard seeds
1/2 tsp celery seeds
1/8 tsp ground turmeric
Sprinkle kosher salt on cucumbers in a shallow dish and chill for 1 hour. Rinse and drain in a colander, add to bowl with sliced onions.
On stovetop mix, sugars, vinegar, and spices. bring to a simmer until sugar dissolves.
Add the cucumbers and onions to jar and pout the hot mixture and let stand at room temp for an hour. cover and refrigerator up to one month.
I will definitely be making another batch. These would be cute gifts for neighbors or to bring to a backyard barbeque! If you try them let me know what you think!
Until next time.
Susan
Leave a Reply