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Every year I grow cucumbers in our garden. And, every year, our cucumbers go crazy and I get so many of them! I usually give them away to neighbors & friends. This year, I had so many & decided to make some homemade pickles. They are very easy to make & it only takes a few minutes of prep work.
Here is what you need {per pint sized jar}
Sliced Cucumbers
1 tsp crushed garlic
1 sprig of fresh dill
1/2 tsp coriander seeds
1 tsp mustard seeds
1 tsp whole peppercorns
1/2 tsp red pepper flakes
1 T sea salt
1 T sea salt
Water
I used cucumbers from my garden, but you can use cucumbers from the grocery store or Farmers Market (From this harvest of cucumbers below, I made 8 pint sized jars of pickles. 4 jars of pickle spears & 4 jars of sliced pickle chips)
Slice your cucumbers:
Place in jar:
Add spices to the top:
Then, add the fresh dill:
Fill jar with water (leaving about 1/2 inch of space from the top of the jar)
Make sure cucumbers are completely submerged. Put on lid.
Leave on the counter for 3-5 days.
Test a pickle on day 3.
If it is tastes good to you, then put the jar in the fridge.
{This stops the fermentation process}
You know the pickles are perfect when
they taste great & they still have their crunch.
If you leave them out on the counter too long, they will lose their crunch and get really soft so it’s important to put them in the fridge when they have the flavor you desire. If you live in a hot climate, the pickles will get soft quicker.
Your pickles will keep for 6 months in the fridge.
Enjoy!
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and check out these wonderful posts of hers…
Loaded Baked Potato Salad : A Baby Boy Baseball Shower : Chocolate Kahlua Bundt Cake
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I'm Jen Sedillo, one of the bloggers behind Eighteen25. I love creating and crafting, reading good books, visiting new places and being with family!
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Well, that looks simple enough and fresh and tasty too!
I'm sure this is a stupid question, but here goes … can you use any cucumbers or do they have to be "pickling cucumbers?"
You should be using a water bath canner to process your pickles. Processing is necessary to destroy yeast, mold and bacteria and to create a vacuum seal on your jar lids. The seal will also keep germs from getting in the jar.
I'm sure this is obvious, but people should wash the cucumbers first and use boiling water.
No vinegar in this recipe? Let me know….
Needs vinegar. High acid will kill the bacteria, I think.
This is not a pickle that needs processing… it is to be kept in the fridge lol.
I tried a few recipes for fridge pickles last year and none turned out very good 🙁 I'd love to give this one a shot. One question – when you say a "spring of dill" is this one whole piece of stem? I buy fresh dill at the farmers market so it's already cut from the plant but I've always wondered how much of it I should be using! Thanks!
This is an actual lacto-fermented pickle people…. No vinegar needed. No processing needed. This makes a natural probiotic when its finished.
Mine went wrong. I was excited that they were fermented for the probiotic but I noticed the color started getting murky day 2, figured it could be leaching from the seeds but on day 3 when I opened the jar it had a lot of fizz & bubbles and tasted anyways (not a great idea i know), super HOT (not sure if it's the pepper flakes or something else), had to spit out immediately. Any ideas of what went wrong?