My boyfriend and I have been wanting to try our hand at making pickles for a while now, so we finally planted cucumbers in the garden this year to try it out. The first few fruits of the crop were just starting to ripen so we decided to make our first batch of pickles this 4th of July.
Being beginners, I did some research and opted to try a “quick-and-easy” pickling method/recipe first. This recipe is perfect for us because it was proportioned for a small batch of cucumbers, which is all we had. It also is a refrigerated pickling recipe, i.e. the pickles will only last a handful of weeks, instead of traditional pickling/canning which makes products last a handful of months. Eventually we’d like to get to real canning, but for our first attempt I thought the refrigerated version would be a good place to start.
Cucumbers (We used 4 medium bush cucumbers – they made 3 jars of pickles.)
3 ½ c. water
1 ¼ c. vinegar
1 T. sea salt
2 cloves garlic minced or cloves
Peppercorns (this is to taste, but about 20 per jar)
(Note: Don’t forget to sanitize your jars (and lids) before using them.)
1. Start by cutting the cucumbers however you like – chips, spears, etc.
2. Add the water and vinegar to a saucepan over high heat and bring to boil.
3. Add the sea salt and remove from heat and let cool.
4. Add the fresh dill into a large mason jar.
5. Add the pickles and pack as many as you can fit in the jar.
6. Next add the whole or minced garlic and peppercorns to the jar.
7. Once the vinegar and water has completely cooled, pour it over the cucumbers into the jars.
8. Seal the jar with a very tight lid and shake to mix all the ingredients together.
9. Place in the fridge and leave them for 24-72 hours before opening.