We are so blessed to have an abundance of cucumbers from our garden this year. It's a good thing we started them and harvested early because with all this rain the leaves are now plagued by a powdery mildew and we have had to replant many of the cucumber plants from seed.
|the start of the cucumber harvest- we picked several more baskets|
One thing I love to do with cucumbers is to pickle them. Spicy and tart, sweet, or made into a relish- it doesn't matter I like them any way! Of course I also love them fresh in a salad or spread with cream cheese on a sandwich :)
A really easy recipe for pickles that is a delicious snack (and also a great gift) is for refrigerator pickles. This recipe gives the pickles a hint of spice with just enough kick.
I found this recipe from The Kitchn webpage and loved the result the first time I made them:
Garlic Dill Refrigerator Pickles
(makes 3 pints)
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
2 pounds cucumbers
Wash and slice the cucumbers. In a large saucepot, combine vinegar, water and salt. I found that for 3 quarts I had to triple this recipe (just brine ingredients) to have enough liquid to cover. Bring to a simmer.
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don't want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving approximately ½ inch headspace. Tap jars gently on countertop to dislodge any trapped air bubbles.
Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.
Keep on pickling and preserving in these hot (and rainy) days of summer!