Pickled Cucumbers
Much as I love the immediate enjoyment of a fresh cucumber, there comes a time in summer when there are simply too many cucumbers to know what to do with.
But thank goodness for pickled cucumbers. A delightful treat to have year-round, these pickled cucumbers a cinch to whip up, and just as simple to enjoy year-round.
Tips and Tricks
When will they be ready and how long will they last?
This recipe is for quick pickles, meaning they can technically be ready in 30 minutes if you’re in a rush. They can last in the refrigerator for up to a week while still maintaining their crunch.
But if you want them to last longer, you can always use a jar and the water bath method to keep the pickles for a year or longer.
What kind of cucumbers?
Although technically you can pickle any cucumber, the best kind to use are what’s called for in this recipe: pickling cucumbers (or Kirby cucumbers). That’s because these have a thicker skin and smaller seeds. Other cucumber varieties are higher in water content and can get mushier if pickled.
What if I can’t find fresh dill?
I highlight recommend fresh dill for these. There’s really nothing like it, and it will significantly heighten your enjoyment of the pickles when it comes time to eat them.
But if it’s simply not available, your next best options are 2 tsp of dill seed or 2 tsp of dried dill weed.
Can I add anything else?
Of course! The wonderful thing about pickling is the multiple ways you can create flavor using what you have in your kitchen. Add some garlic cloves, some hot peppers, mushrooms, or anything else you think would go well!
Ingredients:
1 cup distilled white vinegar (can substitute with apple cider vinegar, if preferred)
¼ cup water
3 tbsp pure cane sugar
2 tsp kosher salt
¼ cup fresh dill (*see tips and tricks for substitutions*)
2 cups of Kirby pickling cucumbers, sliced
Directions:
Using a bowl or a jar for storing (be sure it has a lid), mix together your vinegar, sugar, and salt. Stir gently to dissolve the sugar and salt. Add the fresh dill.
Place your cucumbers in the liquid. Stir gently so they’re fully immersed in the liquid. Store them in the refrigerator. They can be ready in as little as 30 minutes, but can last all week or longer if you decide to use a Ball jar and do the water bath method.
