Do you have a bounty of cucumbers in your garden this year? If you do, you should make some of these pickles. If not, you should go to the farmer's market, but some cucumbers, and make some of these pickles. They are easy to make, yummy to eat, and fun to customize. I'm off to check the batch I started last week, and see if they are ready to eat yet.
1 ½ c. white vinegar
5 c. water
4 T. pickling salt (don’t use kosher salt)
4 heads dill (or more)
4 cloves garlic (or more)
1. Slice the cumbers, and place in a glass container/jar. (I use a half gallon mason jar, and it works perfect for this recipe). Add the dill and garlic to the jar.
2. Combine the vinegar, water and salt. Stir to dissolve the salt in the liquid. Pour cold over the cucumbers.
3. Let sit in a sunny spot for 5 days and 5 nights… don’t move it. Test the pickles after 5 days to make sure they have “cooked” long enough – once they get sour to your taste and appear to be “pickled” throughout. When they’re done, transfer to the refrigerator to store. They will keep several weeks in the frig, but you will probably eat them all and start a new batch before then.
· These pickles are meant to be stored in the frig and eaten in season. Do not try to can them… although I suppose you can, but I’m not responsible for the results.
· Add different vegetables to your mix – I use onion and peppers, sweet and hot, and you can also add brussel sprouts, beans, or freshly grated horseradish. Pickling time may be longer with denser foods.