Quick Old Fashioned Summer Pickles
My folks have this super awesome garden in front of their house. My Mom is completely swamped with cucumbers. She planted 4 vines and they have cranked out about 80 pounds this year.
As a result of this super huge harvest I have had the chance to make pickles just about any way i can think of. I like to experiment with different flavor combos and sweet sour salty ratios. But I have found that if you use equal amounts of Vinegar, Water, and Sugar you have a mild sweet pickle base that you can really have some fun with. This just takes me about 10 minutes to make. Send me a message if you want some of my Mom’s cucumbers she has a freaking ton of them.
Pickle Brine Ingredients:
1 cup sugar
1 cup vinegar (I use 1/2 organic cider vinegar, 1/2 white vinegar)
1 cup water
3 garlic cloves, peeled, germ removed then diced (this is the germ, if you don’t remove it they will turn blue)
pinch of salt
Pickle Jar Ingredients:
1 big clean jar, w/ a clean lid (Sometimes I buy pickles at the store just for a cool jar that I can reuse)
1 big cucumber, wash and slice, in rounds or spears (discard the ends, you can remove the seeds if you want)
1/4 – 1/2 onion, peeled and sliced
1-3 Hot Peppers, washed and stem end removed (optional)
1-2 Sprigs Fresh Dill, washed (optional, but this makes it super fresh)
- Clean all the vegetables.
- In this order put onions, peppers, herbs and cucumbers in the jar.
- Boil sugar, vinegar, water, garlic and pinch of salt for 2 minutes.
- Put the jar in the base of your sink and pour liquid into the jar. Don’t put the lid on until it has had a chance to cool slightly.
- Then put in the refrigerator and they will be ready to eat in 2 days and they get better and better in the fridge.
Notes & Substitutions:
- Any light flavored vinegar will work like rice, white wine, champagne, apple, and white.
- You can use baby carrots, or cauliflower instead of cucumber.
- 1 spoon of Red pepper flake works great instead of hot peppers
- Any herbs would be fun to try
- Some people like to put a dash of turmeric for color, I don’t use it.
- I have messed around with mustard seeds, coriander, pickling spice, all spice. I am not a big fan. On reason is I don’t keep many of those spices on hand, and I just like the pure fresh none spiced taste more.
- If you see any fuzz, or super funky flavor then toss them. This has never happened to me.