Thursday, August 26, 2010

✈ Cucumbers, So Many ✈

I'm swimming in cucumbers from the garden, and I only have two plants ! I eat a salad most days, and still find I have to manage the cucumber supply. Here's a recipe I've been using to make 'pickles', that I keep in the refrigerator instead of canning.

Start by gathering some jars with lids. Slice the cucumbers any way you like and put them in the jars. I fill them full, and notice that in about a week they have shrunk up. Next, combine these ingredients in a saucepan and heat until about boiling. I use this amount of liquid for 2 pint jars.

~ 2 1/2 Cups White Vinegar
~ 2 Cups Sugar
~ 2 TBs non-ionized Salt
~ 1 TBs Celery Seed Spice
~ 1 TBs Mustard Seed Spice
~ Dash Dill Spice

Once hot, carefully spoon the liquid into the jars until the cucumbers are covered. Allow the jars to cool, then put on lids and place the jars in the refrigerator.

As the jars cool down further, the liquid will thicken up. I gently turn the jars upside down and back a few times over a few days. This causes the spices to mix and stay further down in the jars over time.

After a few days, the refrigerator 'pickles' are ready to eat. I use them sparingly because of the sugar, but a few on a garden burger or in a salad add a really nice taste.


The Beneficial Bee said...

Thank you for that recipe! Those look really delicious!

Elayne said...

They look delicious. Do you have to sterilize the jars.

CrochetBouquet said...

Hi Elayne, I wash the jars in hot water and soap before using them. After I make the pickles I keep the jars in the refrigerator until I use them.

Anonymous said...

Mmmmm...sounds great! I love cucumbers and pickles even more! A lot of my blogging buddies have been canning and making jam this year, saying how big their bounty of their gardens has been...must've been a great summer for gardeners.

With Love,
Doris and Gizzy