A couple of weeks ago, my neighbor offered me a sack of pickling cucumbers. I, of course, greedily snatched, errr, gladly took them off her hands.
There have to be about a billion (almost typed a dillion – ha!) pickle recipes. I am pretty openminded about my pickles – I like most except really sweet bread and butter types. The pickling cucumbers were pretty big and looked like they’d already been off the vine for a few days so I decided to go with something simple with ingredients I already had on hand.
To be honest, the real challenge was finding a big enough container – I had just enough large enough pickles that they didn’t neatly fit into any of the jars I had on hand. After a 30 minute crash course study of cucumber volumes in various glass containers, I decided to use my ceramic nabe.
Ingredients
- 3 pounds-ish pickling Cucumbers
- 8 sprigs of fresh dill, chopped
- 5 fat cloves of garlic, sliced fine & slightly crushed
- 2 cups of vinegar
- 2 cups of water
- 2 tbsps of non-iodized salt
Preparation
- Put pickles in a suitable storage container, ideally not metal or plastic. Chop the dill and slice the garlic and throw in container.
- Mix water, vinegar, and salt in a bowl and whisk until salt is completely dissolved. Pour over cucumbers.
- Close container and park in the back of the fridge for at least 2 weeks before eating.
The pickles about 15 days in. Sampling data was taken at this point and results compiled below.
Postprandial Notes: I used a mixture of apple cider and white wine vinegar for my first batch. They were received pretty well but they’re a bit on the sweet side for my taste. I think I’ll go with a different vinegar next time. I may throw some raw onions and mustard corns in as well. For a different opinion, let’s have a look at Wayne below.
In the famous words of some random kid, “He likes it! Hey Mikey!”
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