Peace!
My garden has been growing fast, and I managed to have a harvest just 2 months after planting. I am super excited about all the fresh vegetables I will be able to grow this year. It is definitely a labor of love. The first harvest consisted of cucumbers. I am honestly shocked about how fast they can grow. I knew as soon as they were ready, that I wanted to make pickles. I love home pickled pickles. So much better than store bought
Tips And Tricks For Making Quick Pickled Cucumbers
- Switch up your vinegar. I used apple cider vinegar for this recipe, but feel free to use white vinegar and rice wine to make it your own.
- Add some spice. You can add other veggies to this like jalapenos, or more red pepper flakes.
- Eat them with your burgers or alone. I love just a quick snack of pickles!
Growing these cucumbers and making pickles was such a rewarding experience for me. Truly a farm to table experience. Can’t wait to learn how to really can them to make them last. This recipe is for quick pickling only, so these will not last for so long.
| Prep Time | 5 mins |
| Passive Time | 24 hours |
| Servings |
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Ingredients
- 2-3 cucumbers
- 3-4 cloves garlic
- 1 teaspoon red pepper flakes
- 3 tablespoons apple cider vinegar
- 1 cup distilled/purified water
- 5 sprigs dill
Ingredients
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Instructions
- Add all ingredient except water to the jar.
- Add water to the jar (be careful not to over fill).
- Set jar on the counter for 12 hours. After that time, flip for another 12 hours. Be sure to close the jar tight to avoid leakage.
- Pickles are set and should last for a week or more.
