This is one of those somethings: a quick refrigerator pickle that used 3 cucumbers from the farm. They’re the 6 inch kind, not pickling cucumbers, and I ended up filling one quart jar and one pint jar and adjusting for more brine accordingly.
It’s an experiment! I’ll report back in a week, when they are ready to eat, and let you know how we like ’em.
- 4-6 pickling cucumbers (around 1 pound)
- NOTE today I used 3 regular cukes
- 3/4 cup water
- 3/4 cup of white or cider vinegar
- 1 Tbsp pickling salt
- up to 1 Tbsp granulated sugar (optional)
- 1 garlic clove, sliced
- 1 small shallot or onion, sliced thin
- 10 whole peppercorns
- 2 tsp pickling spice
- pinch red pepper flakes (optional)
- 2 small sprigs fresh dill
Get out a quart-sized jar (and if you think you might go over, a pint one too), and clean it well. I like to sterilize the jars I use for refrigerator preserves or pickles, but then my dishwashing machine does a fine job of that. If you don’t have a dishwasher, you could put the jars in a big pot of water to cover, and boil them for about 10 minutes. Let drain, upside down, on a clean kitchen towel.
Put the water, vinegar, salt, and sugar (if using) to a boil.
Meanwhile scrub and cut cucumbers into your desired size: spears or crosswise rounds. I made rounds today. If you’re making rounds, mix the sliced onions and the cucumber slices in a large bowl.
Take your jar, put 1 sprig fresh dill in the bottom. Add pickling spices, red pepper (if using), peppercorns, and sliced garlic to the jar. If you’re making spears, put the sliced onions in too. Now add the pickles (or pickle/onion mix). The jar should be fairly full. Put the last sprig of dill on top.
When the brine comes to a boil, take it off the heat, and finish packing your jar, if you haven’t already. Pour the hot brine over the cucumbers in the jar. Seal with a lid, and store in the refrigerator.
Let the pickles cure for a week, then eat them within a month.