Now that summer is just around the corner, a really refreshing way to eat cucumbers is to pickle them! This kind of pickling is so easy and doesn’t require you to boil your jars or anything medieval like that. What you are really making is a ‘fresh’ pickle so it only keeps about a week in the fridge. But really, they’ll be gone in two days!
The first thing to do is to find a large mason jar or two 500ml glass containers with lids. Clean them and put them aside. Then take around 6 mini cucumbers and slice them into 1 inch slices. Toss them with 1 tbsp of sea salt. Leave your pickles in the salt as you prepare the rest of the recipe.
Next, you need to make the brine. For this, put 1.5 cups of white vinegar into a sauce pan and add 1 cup of granulated sugar. Heat this at medium-high until the sugar dissolves.
To this liquid you can add your flavours. We like to add 1 tsp of fennel seeds and a small hand full of chopped fresh dill. If you aren’t sure what flavour you’d like your pickles to have most grocery stores sell bags of pickling spice, feel free to use this instead.
Next, rinse (to get rid of the excess salt) and dry your cucumbers. Pack the cucumbers into your glass jars and pour your brine to fill the jars. Then put them in the fridge for about half a day (8-10 hours) before you eat them. ENJOY!
Who ate it?
Husband- He could eat an entire jar with dinner.
Son #1 and #2- They are not fans of pickles but I already knew that. One day they will realize what they are missing.
Have a wonderful weekend!
– Mom on a veggie mission