Wednesday, July 9, 2014


It's pickle season!

Tomatoes, Peppers and Cucumbers! My husband challenged me to a pickle off so I made a batch last night.

It's the easiest recipe and they are quick fridge pickles, BONUS. No toiling over the stove on these hot summer nights. Eat them within a week or so, unless you do a traditional water bath and then they'll last on the shelf without refrigeration for up to a year. Directions are below:

  • 1 pound cucumbers
  • 6 large cloves garlic
  • 1 bunch dill
  • 2 Tbs. black peppercorns
  • 1 1/2 Tbs. salt
  • 1 Tbs. sugar
  • 1 Cup apple cider vinegar
  • 1 Cup water


  1. Collect 1 pound of cucumbers from the garden or get them at the farmer's market. We grew "Mercury Persian," in our garden this year. They're small (between 6" and 8" long), seedless, completely burp-less and very tender, with a thin, mild skin. But you could do equally well with any Persian or Persian Hybrid which are similar to the English variety of cukes, such as "Sweeter Yet."
  2. Wash a large mouth pickling jar and lid/band with warm soapy water.
  3. Let the jar air dry.
  4. While the jar is drying, cut the cucumbers and the garlic cloves into quartered pieces.
  5. Place half the peppercorns, garlic cloves and dill in the bottom of the jar.
  6. Add half of the cucumber slices.
  7. Add the rest of the peppercorns, garlic cloves and dill.
  8. In a separate jar with a lid, mix the apple cider vinegar, water, sugar and salt. Shake jar until salt and sugar are dissolved.
  9. Pour pickling solution over the cucumbers.
  10. Place lid on the pickle jar and refrigerate overnight.
  11. Enjoy!

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