Summer’s picks – Pickled cucumbers

It’s that time of year when Farmers markets, gardens and home produce are a plenty.  I like to keep a stock of vegetables that I can freeze and use at a later date, in the depths of winter when fresh produce isn’t as plentiful.  Spaghetti sauce is something I make fairly frequently from all the chopped tomatoes that I freeze over the summer.  Peppers also freeze pretty well.  These cucumbers were waiting to be pickled, I made a very simple recipe taken from The Smitten Kitchen, it turned out beautiful, I’ve made enough to share with friends.

IMG_7890There’s nothing quite like fresh dill.  It can be used in a variety of dishes.

IMG_7893My mandolin sliced the cucumbers fairly evenly.  It is best to cut it real thin.

IMG_7895Love the colors, so bright and cheerful.

IMG_7898

IMG_7900Pile them on sandwiches, add them to potato salad for a nice crunch.  Salads never tasted so good with these pickled cucumbers.

IMG_7923Enough to share and ready to nosh on.

Pickled cucumbers

Ingredients

  • 4 large pickling cucumbers
  • 3 teaspoons kosher salt, coarse
  • 1 to 2 tablespoons chopped fresh dill
  • 3/4 cup white vinegar
  • 1 teaspoon sugar
  • 3 pods of smashed garlic

Method

  1. Place them in a 1-liter or equivalent lidded jar. Add 3 teaspoons kosher salt and dill, then pour in white vinegar. Close the jar and give it a few shakes to begin distributing the ingredients.
  2. Add smashed garlic, and sugar and shake it up vigorously.
  3. Refrigerate, and shake often.  It will be ready to eat in about 6-8 hours.  Keep it refrigerated and it will last about 4 weeks.

 

 

 

32 comments

    1. Thanks so much Nancy, and the fact that it was so easy to make was a bonus 🙂 I thought of pickling radishes along with it too, for the color and vibrancy, but I didn’t have enough.

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  1. These look so good Loretta. I can hear that crunch! Easy recipe to follow. I want to make some now.Just to let you know sweetie, the word salt is missing in the list of ingredients.I know how crazy hectic it gets when we are posting so can relate very well.
    Btw, I seem to be an overwhelmed blogger all the time:)

    Liked by 1 person

    1. Thanks Sandhya, it will teach me not to “speed proof-read” LOL! I’ve corrected it now. You don’t seem overwhelmed at all, you strike me as taking everything in your stride. I’m getting caught up finally, but not quite there yet in the blogging arena.

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      1. Loretta my daughter presented me with a planner which I have started using since Aug 1st 🙂 So hopefully I will remember things I need to do and plan ahead:) Love your recent blog posts!

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  2. I love pickling process and enjoy serving them with proud when they are ready. 🙂 Pickling and freezing vegies when they are at their best is smart. I wonder if your pickled cucumbers will last for several months. They will be gone in a weeks! 😀 )))

    Liked by 1 person

    1. Ha ha you’re absolutely right Fae, they probably won’t last that long. It’s very satisfying finding ways to cook and present your homegrown produce isn’t it? I was pretty chuffed with my cukes. 🙂

      Liked by 1 person

  3. Namaskaram, I am ‘over the moon’ – at last I have found this pickling recipe which I can actually make here in India. Need those gherkins in so many of my food…..a lot of German dishes use them :). I can now buy jars of imported american gherkins, but……at a price! So many nice recipes on your blog – and of course I enjoy looking at your beautiful photographs. Carina

    Liked by 1 person

    1. Thanks Carina 🙂 I have a German friend Carina too :). Thanks for visiting my blog and following. I see you live in India? I was born there, but left when I was 3 years old and have been country hopping ever since 🙂 Would love to check out your blog and follow you too. Thanks for stopping by, I do hope you get to try this simple recipe.

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  4. I’m going to the farmers market this morning so that I can get some fruit and vegetables to preserve. Your pickles are wonderful and fresh. I make refrigerator jam and pickles that lasts for a very long time. One day I’ll get a mandoline.

    Liked by 1 person

    1. Thanks Suzanne. Aren’t farmers markets the absolute best? One of the joys of summer for me to stroll around the market and finding fresh, organic produce. I’ve only made strawberry jam once, so will have to catch up in that area. Thanks for stopping by. 🙂

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    1. Snacking is one way that I too enjoy these pickles, Judi. I was gifted this lovely mandolin, and I’ve had more uses for it as slices pretty evenly. Dill in a lot of fish dishes taste oh so good. You are lucky to have it in your garden. 🙂 Thanks for stopping by.

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  5. Your pickled cucumbers sound so delicious, Loretta! I never would have thought I could do something like that, but you make it sound so easy. Your pictures are just beautiful. They are a site for these sore desert eyes! Saving this recipe! Thanks so much!!

    Liked by 1 person

    1. Aww, you’re so kind Shari…thanks so much, simple and easy for sure! I guess the green just popped out in those pictures. As always, thanks for your input, I do value it 🙂

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  6. I just love a fresh crisp pickled cucumber on sandwiches, tacos or salads. Your pictures are so crisp and colorful that I just wish all this produce would go on forever. This is a great recipe. You don’t have to make more than a human can eat in 50 years, and don’t have all the boiling in traditional canning. I don’t have any of that equipment anymore.

    Liked by 1 person

    1. Thanks Julie. You are absolutely right, gosh all that hard work in traditional canning. The girls will be home this weekend, I plan to use it up and give them a bottle each to take back, after I’ve used it for a potato salad I’m bringing to a barbeque, I think it should give some nice crunch instead of celery. I’m going a bit crazy with all the fresh produce from the gardens.

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