Mid summer is Wisconsin is the time to harvest crispy cucumbers. They tend to hide among the vines that have begun to grow out of control. On occasion, I will find one that has clearly outgrown the others, a cucumber of monster proportions.
If you find a bountiful harvest of cucumbers in or garden or at the farmers market, now is the time to preserve them into pickles. A crunchy snack to satisfy any craving. My favorite recipe is a combination of dilly and sweet, so I have outlined that for you below.
To begin, wash and dry your cucumbers, and cut into spears or rounds. Discard the ends of the cucumbers to the compost pile! If your cucumbers are on the larger side, I suggest making quick refrigerator pickles as they will not remain as crispy in the canning process.
If you have smaller pickles, canning them in a water bath is a great option to store for the long run.
Gather your glass jars, and lids, pint size works best in my opinion.
You will need:
10-12 cucumbers
3 cups water
3 cups vinegar (white or apple cider)
1/4 cup pickling salt or regular for quick refrigerator pickle
1/4 cup sugar
1 bulb fresh garlic
2 cups fresh or frozen dill
2 tsp celery seed
2 tsp mustard seed
2 tsp pepper
1 small onion sliced (optional)
Directions
Heat the vinegar, sugar, and salt on the stovetop at medium heat, stirring to dissolve the sugar and salt. Remove from heat when the ingredients are dissolved.
Chop your cucumbers into either spears or slices and set aside.
Chop your garlic and your dill
Divide your spices into each jar as equally as possible - at this point if you would like to experiment with more or less of a certain spice, now is the time.
Add your cucumbers to their jars.
Allow your brine (vinegar/water/sugar) mixture to cool slightly before pouring it over your cucumbers in their jars.
Close with your lids and add to the fridge for 1-2 weeks for refrigerator pickles or add to the water bath canner to preserve.
Set your stove to medium heat and place jars in the water bath basket. Allow the water to come to a boil for 15 minutes. Turn off the stove.
Remove your water bath canner from the heat and allow to cool for 10-20 minutes before removing the basket from the canner.
Allow pickles to sit for a week or two before enjoying.
Have you made your own pickles? What is your favorite recipe?
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