This seems to be the year of the cucumber. We have lot and lots of cucumbers this year. And yes, I realize that maybe our namesake Gerkin is helping them grow.
One of my favorite and easy cucumber recipes is refrigerator pickles. They say once you make them, the pickles will stay fresh for up to 3 months in your fridge, but I haven't found that out yet. They usually don't last a week in our house.
2 cups distilled white vinegar
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed
Prepare 1 half-gallon or 2 quart canning jars and lids
Whisk together the vinegar, sugar and salt in a medium bowl to dissolve sugar. Set aside.
Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
Serve after 1 week or continue to store in the refrigerator for up to 3 months.
Adapted from The Gardeners’ Community Cookbook
Garlic-Dill Pickles
Makes ~ 5 quarts.
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning: taken from Willow Pond CSA recipe website.
- 3/4 cup sour cream
- 4 scallions, roughly chopped
- 2 jalapeños, seeded
- 1/2 cup fresh basil
- 1 tablespoon fresh lime juice
- 3 pounds cucumbers (about 4)—peeled, seeded, and roughly chopped
- kosher salt and black pepper
- 1 small baguette, sliced
- 4 ounces thinly sliced salami
- 8 ounces Feta, broken into pieces
- 1/2 cup mixed olives
- In a blender, puree the sour cream, scallions, jalapeños, basil, lime juice, half the cucumbers, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Add the remaining cucumbers and puree (adjusting the consistency with water as necessary) until smooth.
- Serve with the bread, salami, Feta, and olives.