I recently was overwhelmed with cucumbers from my garden. Not only was I giving them away, my husband and I were eating them as quickly as possible in everything from salads, to gyros, to hummus, to cucumber onion salad. Needless to say we were a little burnt out. So what were we to do with all of the left over cucumbers that we had? Make pickles of course!!
After scouring the internet and Pinterest for some great ideas and recipes for pickling I finally came across a good recipe by DIYNatural. I didn’t follow her recipe to the tee as I like some other ingredients and I had A LOT more cucumbers to work with, so I changed it up. She provided a wonderful base plan to work off of and create my own. Not only is this a great way to use cucumbers, but also a great way to up cycle all those spaghetti and pickle jars I saved. Once again my mild pack-rat ways have paid off. Thanks Dad!
Let’s get down to business, shall we.
What You’ll Need:
- 10 – 12 small to medium size cucumbers
- 4 16 – 24 oz. glass jars
- white distilled vinegar
- dried dill
- garlic cloves
- kosher salt
- freshly ground pepper
- red pepper flakes*
- cayenne pepper*
To begin, make sure that the jars have been thoroughly sterilized by boiling in water for 5 minutes. Prepare the cucumbers for the style you prefer. You can cut them into dill chips, spears or leave whole if you have the mini cucumbers (less than 4 inches). Prepare each jar with 1 – 1 1/2 tablespoon of vinegar, 1 minced garlic clove, 1/2 tablespoon dried dill, 1/4 teaspoon kosher salt and 1/4 teaspoon fresh ground pepper. Mix in the jar before adding the cucumbers. Add the chips, spears or whole cucumbers to fill the jar and then top off with water. Seal each jar tightly and shake well for 60 seconds. You will need a little counter space for the next 24 hours dedicated to the pickling process. Let the jars stand for 12 hours and then shake again before turning each of them over. Let the jars sit for another 12 hours. Shake once more and then place in the refrigerator. Feel free to taste before you place in the fridge or after they have gotten cold. However you prefer your pickles!
*For a spicier blend, you can add 1 teaspoon red pepper flakes, 1/2 teaspoon of pepper and 1/4 teaspoon of cayenne pepper. Follow the same process and other ingredients above to make this spicier pickle.
Your homemade pickles should keep for 1 – 2 months in the refrigerator.
Enjoy and pickle on!