Stovetop-made within minutes!
City-dwellers, non-farmers, people without gardens…this one is for you!
Turn these beauties….
Into these beauties.
Then put them on yo’ sandwich.
I’m not into jarring or canning. Too much equipment required and I don’t have a lot of space. Plus botulism. This is quicker! Makes a crisp, fresh, addictive sandwich or snacking pickle. The taste is somewhere between a half-sour and a high-quality dill. I’m not buying jarred pickles anymore because these are better and cheaper. I always have several gallons of distilled white vinegar hanging around because I use it for laundry and pretty much every cleaning scenario you can think of. These required little effort.
I was so pleased with myself that I texted: “I MADE PICKELSSSZ!”
- 4-6 small, fat pickling cucumbers
- 1 cup distilled white vinegar (you can do half white half apple cider if you’d like a mellower flavor)
- 2 tps salt
- 4 tps sugar
- 2 tsp yellow mustard seeds, (substitute prepared mustard or mustard powder)
- 2 big bay leaves
- 2 cloves of peeled, crushed garlic (don’t mince it, just slam it with the back of a knife to crush it open)
- 2 tsp dried dill
1. Slice up cucumbers
2. Toss the dill, bay leaf, and sliced cucumbers together in a bowl that can take hot liquid.
3. In a saucepan over medium high heat, mix vinegar, sugar, mustard seed, salt, and garlic and cook until it begins to simmer and sugar dissolves.
4. Pour the simmering liquid over the cucumbers and stir, make sure they are submerged. Let the pickles cool fully to room temperature, (I covered mine, but you don’t have to,) and they are ready to enjoy!
Note: I like to pour out the liquid after they’ve cooled, but you can leave them in and they get a little stronger the next day.