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In a pickle…??

April 28, 2014


It is that time of year when the fresh and plentiful loads of veggies are beginning to come in.    It is also the time of year for really good eats.  I like to buy the small cucumbers in large batches and make my very own pickles.  This is not a difficult task to do and it can be somewhat fun to do.  The process takes a matter of minutes to do on the stove top but a week for the complete processing of the pickling.  This time frame can be reduced depending on how you like your pickles.  Slightly sour to full sour depends on the stay in the fridge.  There have been times when after 3-4 days I could no longer wait and I had to have the first taste.  Please allow the pickles to lounge in the refrigerator for 1 full week before eating.


  • 1 – 1 ½  lb pickling cucumbers
  • 1 cup white vinegar
  • 2 cups water
  • sea salt
  • pinch sugar
  • yellow mustard seed
  • fresh dill

The day before making your pickle washes your cucumbers and place in a container with water and ice. Place the container in the fridge overnight and let them stay there until you are ready to place pickles in the jars. Sterilize the jars; you can do this either by washing in dishwasher or in boiling water for 10 minutes.  The dishwasher is the easy way to get this done and can be done overnight.

Bring the vinegar, water and sea salt to a boil. Then add the sugar and mustard seed and continue boiling for another 5 minutes, turn the heat off and set aside.

Drain the cucumbers then slice off the tops and bottoms of each cucumber then slice the cucumbers into spears, or disks. Place some fresh dill inside the jar(s).  Arrange cucumbers inside the jar by layering the cucumbers and dill, then pour in some of the vinegar mixture as you go until you have used up all ingredients. Cover the jars and once cooled to room temperature place the pickles inside the refrigerator.

These pickles will keep up to a month in the refrigerator, but they never last that long in my house.

If you can have garlic, you will add the garlic to the boiling mixture.  Try using other veggies for a summery treat.  You can mix and match (cauliflower, carrots, and celery) for colorful pickle delights.

2 Comments leave one →
  1. April 29, 2014 09:05

    My thoughts on this blog are to make food and cooking fun and easy. For years I watched my mother canned and pickled food and thought OMGoodness that is entirely too much work. Once I came into the life of limited food that is when I found out how easy “whole” food preparations are. I love food and food loves me but I cannot have everything I see in the market place. So from this day forward I will eat and it will all be good. And easy.

  2. Angel permalink
    April 28, 2014 12:19

    Sounds good and easy!

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