Plant Summer Sandwich Pickles Now
You have likely never tasted a better dill pickle than one you make at home in your refrigerator using your own home grown cucumbers. Set cucumbers, sliced onions, a few cloves of garlic, fresh dill and a touch of pepper. Pour salt water brine over the cucumbers to cover, then place in the fridge for at least a day, but up to a week, then open and enjoy.
Most store bought pickles are cooked, and the cucumbers are processed up to a week after picking. Make your own and you'll never look at a pickle the same again.
Try any cucumbers , but one of our favorite cucumbers is the lemon cucumber, available from seed or starts through early summer.
Most store bought pickles are cooked, and the cucumbers are processed up to a week after picking. Make your own and you'll never look at a pickle the same again.
Try any cucumbers , but one of our favorite cucumbers is the lemon cucumber, available from seed or starts through early summer.
Cucumbers are used to make super simple refrigerator pickles and salads, plant them now!
Old-Fashioned Pickling Cucumber
Home Made Refrigerator Pickles
Fresh Dill
Lemon Cucumber
We have loosely followed the recipe for refrigerator dill pickles from the web site called, browneyedbaker.com/quick-easy-refrigerator-dill-pickles/, varying the ingredients based on what we have around and how many cucumbers we have to work with. (We have also made bread and butter pickles as pictured top right but our favorites are dills).
For Each Quart Jar:
Cut up about 1.5 pounds of cucumbers into slices or wedges. (Lemon cukes have become our favorite).
In the bottom of each jar add the following:
Mix the following and pour over the pickles to cover:
These are so good it's hard to keep them from disappearing.
For Each Quart Jar:
Cut up about 1.5 pounds of cucumbers into slices or wedges. (Lemon cukes have become our favorite).
In the bottom of each jar add the following:
- 2-4 cloves of garlic, smashed or sliced
- 1 heaping teaspoon of black peppercorns
- A couple of pinches of red pepper flakes, or use small sliced pieces of hot peppers from the garden to taste.
- 3-4 sprigs fresh dill, or a teaspoon of dill seeds
Mix the following and pour over the pickles to cover:
- 2 cups water
- 1/4 cup cider vinegar
- 2 tablespoons sea salt - dissolved in the brine
These are so good it's hard to keep them from disappearing.
Recipe