We finally had enough cucumbers from the garden to pickle them! Two jars worth!
|Two jars of homemade pickles|
|In addition to lots of cucumbers, we harvested zucchini, peas, and cherry tomatoes|
We went with a simple fridge pickle recipe for our first batch. I wish I could be more specific with the recipe, particularly how many cucumbers you'll need... but our cucumbers were all different sizes (and shapes), so just use your best judgement about how many you'll need to fill a jar.
- 1/2 cup white vinegar
- 3 teaspoons salt
- 3 tablespoons fresh dill
- 1-2 teaspoons peppercorns
- 1-2 cloves garlic
Slice the cucumbers thin and put them in a 1 liter jar. Add salt, dill, peppercorns, and garlic (garlic should be crushed, but still in its skin). Then pour in the vinegar. Shake the jar (with the lid on) to distribute the ingredients throughout. Place in the fridge and let sit for several hours (shaking again). We let them sit overnight and tried them the next day and they were delicious!
Note: We used one liter jar and one smaller, cutting this recipe in half. The peppercorns and garlic are optional.