We have a bumper crop of pickling cucumbers right now, which begs the question, what do you do with a pickling cucumber? You make pickles, of course! Not everyone has the time or equipment for canning pickles, so check out the recipe below for an easy, refrigerator pickle that will make those radioactive green grocery store pickles obsolete.
8 cups pickling cucumbers
4 dill heads
2 cloves garlic
4 cups water
1 cup white vinegar
1/4 cup pickling salt
Wash and dry cucumbers and prick a few holes in each. Place one dill head and one clove of garlic in each sterilized quart mason jar. Pack with cucumbers and top with remaining dills.
Combine water, vinegar and salt in medium saucepan. Heat to boiling, then cool to room temperature. Pour over cucumbers. Be sure they are covered, and seal!
Store in the refrigerator for at least a week before eating. Yields two quarts.
I've been wanting to make my own pickles!I'm going to stock up on cucumbers at our farmer's market on Wednesday then give this a try.
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