Home gardening is extremely gratifying, but certain vegetables like squash and cucumbers can grow so prolifically that you might get overwhelmed. Besides sharing with neighbors and friends, making pickles is a wonderful way to use the produce and save it for the upcoming winter months! I have a recipe that is not only quick and easy, but creates the best tasting pickles I have EVER had! Try it and let me know what you think!!!
First you want to gather your ingredients. You will need Mason or Ball jars. You choose the size! Then you will need distilled white vinegar, whole black peppercorns, dill seed, sugar, kosher salt and crushed red pepper.
Next, thinly slice your garlic and cover the bottom of the jar. It takes 2-4 cloves per large jar and 1-2 cloves per small jar depending on the size of the clove! Feel free to skip if you do not like garlic.
Sprinkle Peppercorns (1/2 T for large jar, 1/4 T sm jar), dill seed (1T. Large jar, 1/2T sm jar), a dash of crushed red pepper - more if you want spicy pickles over the garlic. Slice the cucumbers and fill the jars tightly with them.
Meanwhile for the brine, boil 1 1/4 cups white vinegar and add 3T salt and 2 T sugar. Stir until dissolved. Add 2 cups of cold water. Pour over your cucumbers. Put your lids on and place the jars in the fridge.
Viola! It's THAT easy! No boiling jars... They make wonderful gifts and taste delicious! These crispy cunchy pickles will leave you craving more with their salty sour taste that is beautifully balanced with a hint of sweet and spicy. They are great as a refreshing cool summer snack on their own or paired with a nice mellow cheese such as gouda. They are perfect on any sandwich. You can also chop and add them to your egg salad, chickpea salad or pasta salad. Save the brine and use it for dressings! The jar will be gone in no time at all!
Store them in your refridgerator for two months, but they will taste great as early as the next day! I hope you enjoy them as much as we do!
Bon Appetit,
Libby
