Fresh Pickled Cucumbers Recipe
As it’s coming towards the end of summer, a great way to preserve your bounty is by canning. With a little time investment, you can have a lengthened harvest through the waning fall and winter months. If a full-on preserving party is out of your depth, try a batch of simple refrigerator pickles to get you started. They take about 10 days to cure and last for months kept chilled.
- 6-10 pickling cukes, lemon cucumbers or other cucumbers
- 2 cups cold water
- 1/3 cup white wine vinegar or other simple vinegar
- 1 Tbsp sea salt
- 1 tsp whole peppercorns
- ½ tsp fresh ground pepper
- 4-6 cloves whole garlic
- 1 tsp hot chili flakes (optional)
- 1 Tbsp dill seed
- 1 Tbsp fresh dill
- 3 bay leaves
- 2 or 3 mason jars
- First size your pickles.
- Cut them short enough so they will fit in the jars your using.
- In a medium bowl combine all of the ingredients, whisk until the salt dissolves.
- Place the pickles in the jars in an orderly fashion so that you can easily pour the mixture into the jars.
- Fill to the top, put a lid on them and put them in the refrigerator.
- Marinate for at least two days, they get better with age.
- Marinated they will keep for up to two months refrigerated.
You may have to double or even triple the recipe depending on the size of the jar you are using and the size of the cucumbers. Large cucumbers, small jar means less and small cukes big jar will need more.