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The recipe is found at myfrugaladventures.com. These are really crunchy and delicious!

IMG_3339Bring to a boil 3-1/2 cups water and 1-1/4 cups vinegar. I used cider vinegar. Add 1 Tbsp. canning salt. Remove from heat and let cool.

Slice cucumbers into your preferred shape: spears, chips, or leave whole. They aren’t pictured, but I have used lemon cucumbers as well. The type of cucumber does not seem to matter. They’re all good! Make sure the entire cucumber will fit beneath the liquid. Pack sterile jars with cucumbers. Add garlic cloves, dried red peppers, and fresh dill to each jar.

Pour cooled vinegar mixture over the cucumbers in each jar. Makes a couple quarts (I use 2 pint jars and 1 quart jar). Screw on lids, use any type. Place into refrigerator. Shake the jars around a bit occasionally. Good to eat 24 hours later, best to eat after three days, should last a few weeks if they are kept refrigerated.

We were eating these quickly and we had so many cucumbers that I left the brine in the jar and filled the jar with cukes again. It worked fine. I wouldn’t do that more than once, because you would probably want more vinegar and salt, so you may as well start at the beginning.

 

Trying to put all my pickle recipes on the blog so that I don’t have to search so hard next year. What do I do with all the cucumbers my husband grew? FullSizeRender

Use the top recipe. It’s from Oded Schwartz’s book Preserving (1996, Dorling Kindersley).

Here’s my start . . . I’ve blanched the whole cucumbers, refreshed them, sliced and added onions and mini sweet-peppers and salt. Then it sits overnight.

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After draining and rinsing (I did the ten minutes in cold water) I boiled the brine for ten minutes and then added the chopped vegetables.SecondBoil

I brought the pot to a second boil.

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Then ladled into sterile jars and sealed with canning lids. It made 5 pints. Really looked like a lot, but 5 pints is what I ended up with. I am going to keep these in the refrigerator once they cool. The lids did pop and with the amount of vinegar and salt, it’s probably not necessary to can them in a water bath, but it makes me a bit nervous, so I’ll just keep them in the refrigerator. I made these last summer, too, and they do last in the refrigerator for months and months. They are a very sweet pickle and are good served with sandwiches.

What kind?