My garden has boomed, my cucumbers especially! I thought this year would only allow the garden to start to establish itself – apparently not. It has taken off! I’ve had so many cucumbers, that there is no possible way to finish them all before they go bad.
I decided to test the waters with pickle making!
I didn’t have to use a canning machine or any special kitchen gizmo gadgets. The recipe was super easy and I would strong suggest giving it a try the next time you come into some cucs!
I based my pickles off of this Bon Appetite recipe.
Sweet and Crunchy Dills
- 1 small sweet onion (such as Vidalia or Maui), thinly sliced
- 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
- 1 large bunch dill, coarsely chopped (stems included)
- 1 tablespoon yellow mustard seeds
- 2 teaspoons whole white peppercorns
- 1 1/2 cups apple cider vinegar
- 1 cup water
- 1 cup sugar
- 3 tablespoons coarse kosher salt
- 2 teaspoons dill seeds
- Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
- Using mortar and pestle or re-sealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
- Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours.
- Cover glass pickle jars tightly with lids. Do Ahead: Can be made 1 week ahead.
- Keep refrigerated.
Tonight we made baked pickles (think fried pickles but healthier) and Alex fell in love. all. over. again.