Loving this time of year where there are so many fresh fruits and veggies at the farmers market, but sometimes I get overambitious and buy more than I can eat. Cucumbers are so tasty when in season, but they are not a vegetable that sautés or freezes well at all. That left me with another option… PICKLING. I was inspired after refusing to buy an artisanal jar of pickles for $7 and knew I could cut a few cuke’s and mix with a few ingredients for a lot less. I had success after reading up on refrigerator dill pickles on all recipes.com. Note these are not shelf stable as I do not have the proper canning jars, but they last several days in the refrigerator.
- 1.5C Water
- 1/2c white vinegar
- 1t sugar
- 1t sea salt
- 2 small slicer cuke’s or one large
- fresh dill
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture.