What do you do when the Crop Share Association you are a member of gives you 4 lbs of cucumbers? Well you pickle them I suppose.
2-3 Cucumbers per jar, use as many as you can fit in the jar
1/2 - 1 tbsp Kosher Salt
20 whole Black Peppercorns
1/4 tsp Red Pepper Flakes
3 sprigs of fresh Dill or 1 tbsp dry dill
2 cloves of garlic, crushed and minced
3 tbsp apple cider vinegar or white vinegar (I used apple cider because I was out of white vinegar and it was delicious)
filtered water, enough to top off jar
Cut pickles into spears. Add to jar with all ingredients except water. Once everything is in the jar top it with water and screw lid tightly. Shake the jar to distribute flavors and leave on your counter top for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leaking. After 24 hours your pickles are ready to taste and enjoy. I like to place in the refrigerator and wait until they are cool before eating. Lasts in the fridge for a month.
Other Varieties
Add Sugar
Slice rounds and add onion and sugar
Pickle Okra or green beans instead
Also pictured:
Cucumber Lime Water
5 cucumber slices
1/2 lime squeezed
Cold water
Mix together and enjoy a refreshing summer drink.
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