Wednesday, August 14, 2013


Are you still getting gobs of cucumbers off your vines?  Try this easy recipe to put some up and enjoy later!

· PREP TIME: 10 min
· COOK TIME: 5 min
· TOTAL TIME: 15 min
· YIELD: 4 pint jars


2 c Water
2 c Vinegar (I used half white and half apple cider)
2 1/2 tbsp Sea salt
4-8 tsp Pickling spice, 1-2 per jar
8 cloves Garlic, 2 per jar
4 Bay leaves, 1 per jar
4-8 sprigs fresh Dill
1 Onion, sliced or quartered
8-12 small, pickling Cucumbers, quartered

Over medium-high heat bring water, vinegar, and salt to a  simmer
While the water is heating ensure your jars are sanitized, clean and dry
Divide the cucumbers, garlic, and onion amongst the jars
Add the pickling spices and dill to each jar
Once the brine is simmering use a funnel to pour it evenly into the jars leaving about a 1/2 inch room at the top of each.  Wipe the jar rims before sealing.
Screw lids tightly on and let come to room temperature
Refrigerate the jars for at least 48 hours
They will keep in the fridge for 3-4 weeks!

You should be able to keep these pickles in a cool, dark place for several months once jars have sealed.  I always bring my liquid to a full, rolling boil, then reduce to low flame while canning. To sanitize your canning jars, run them through the dishwasher.

Published on August 12, 2013by thefreckledfoodie

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