Our cucumber plant exploded this year. With our backlog of cucumbers, I gave my husband the job of making them into pickles during one of his days off.
He watched a video he found online and adjusted it according to what we had in terms of containers and size of cucumbers (ours are regular cucumbers, but they used pickling cucumbers). We don't jar/can (I'm more of a freezer, myself), so he used a large round tupperware container that I typically reserve for large batches of soup and fruit salad.
About 4-5 medium/large cucumbers or 10-12 pickling cucumbers
2 1/4 cups water
1 1/2 cups white vinegar
1/2 tsp sugar
4 dill sprigs
2 cloves garlic
1 large or 2 small onions, chopped or sliced
2 tbsp salt
Handful of mustard seeds
Handful of peppercorns
Slice cucumbers into chips or spears, set aside. Combine water and vinegar in saucepan on stove over high heat. Fill container(s) with remaining ingredients.
Pack cucumbers as tightly as possible into container(s). Once water and vinegar mixture comes to a boil, pour it over cucumbers and fill container to the brim. The cucumbers should not be floating in the mixture--they should fit very tightly. Put on lid and leave on counter for 24 hours. Transfer to refrigerator and allow to sit for 10 days before eating. These should last for a month or two in the fridge--the same as an opened jar of pickles.
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