Quick Pickles!

Since it's cucumber season, why not make a few jars of quick pickles to enjoy as a snack.  This recipe comes from the Food in Jars blog.  You could also use this recipe to make Dilly Beans, just substitute beans for cucumbers,

  • 3 cucumbers (approximately 1 1/2 pounds)
  • 3/4 cup apple cider vinegar
  • 3/4 cup filtered water
  • 2 teaspoons sea salt
  • 2 teaspoons dill seed or dill head
  • 4 garlic cloves, peeled
  • 2 spring onions (whites only), chopped
  • 2 tablespoons red pepper flakes (Optional)
  1. Wash and dry cucumbers. Chop ends off and slice into spears or slices. Set aside.
  2. Combine vinegar, water and salt in sauce pan and bring to a boil.
  3. Equally divide the dill seed, garlic cloves and chopped onion between two quart jars or one half gallon jar and pack them down with the end of a wooden spoon.  Pack the cucumber slices or spears into the jars as tightly as you can without crushing them.
  4. Pour the brine into the jars, leaving 1/4 inch headspace. If you need more brine just quarter the brine recipe and boil another batch to reach the headspace.  Put lids on the jars and let them cool on the counter top. Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month.
  5. The jars might pop and seal during cool down, but this doesn't mean they are shelf stable.  Keep in fridge!  Eat within a month!