This pickling project was spearheaded by Leo. He loves pickles and was so excited by our surplus stock of cucumbers coming out of the garden that he requested we give pickle making a try. I’ve never made pickles before aside from what I call my lazy way of adding cucumbers to the pickle brine of empty pickle jars we bought from the store. It’s worked in the past, especially since we never really had a lot of cucumbers left over to jar. The ‘Homemade Refrigerator Pickle’ recipe we followed from A Spicy Perspective https://www.aspicyperspective.com/best-homemade-refrigerator-pickles/ was easy, simple and the pickles taste great!
Homemade Refrigerator Pickles:
- 3 to 4 cucumbers
- 1/4 cup Vidalia onion, sliced
- 3-5 sprigs fresh dill
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 cloves garlic minced
- 1 1/2 teaspoons pickling salt or kosher salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon whole yellow mustard seeds
- Pinch crushed red pepper flakes
- Fill a clean pint-sized jar with 3 to 4 sliced cucumbers, onion slices and fresh dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
- In a small pot heat the vinegar, water, garlic and spices until the mixture comes to a simmer and the salt and sugar dissolve.
- Cool the brine down to a warm temperature and fill the jars so that everything is covered with brine.
- Close the lid tightly and refrigerate for 24 hours before eating.
Homemade pickles should last for two months in the refrigerator in a jar.
I planted a different kind of cucumber in the garden this year along with the other pickling cucumbers. This one is an heirloom Cucumber Lemon. If you haven’t ever tried it, they are delicious. Crunchy, sweet and can be eaten right off the vine or pickled. Another great addition to the cucumber garden!