Pretty Decent Pickles (Serves 10-12)
The 5 or 6 small cucumbers I brought home from Cherith Farms on Saturday were the perfect size for pickles, so I made them pickles. This is my seat-of-the-pants recipe and the pickles turned out to be pretty decent. Mine pickled fast because I split the cucumbers and simmered them in the marinade for a short time on the stovetop before letting them marinate in the refrigerator overnight. I’ve been enjoying one or two pickles with every meal since. I hope the cucumbers do well at the farm this week because I want more!
Prep and cook time: 15-20 minutes
Marinate time: overnight
5-6 cucumbers (mine were about 6 inches long)
Apple cider vinegar
Whole black peppercorns
Directions: Rinse cucumbers and cut them in half lengthwise. Add to a saucepan and pour in enough apple cider vinegar to nearly submerge the cucumbers. Add enough apple cider to fully submerge the cucumbers. The ratio of vinegar to cider should probably be 2 parts vinegar and 1 part cider. Add a tablespoon of salt, a teaspoon of garlic powder, and a teaspoon of peppercorns. Cover pan and bring to a simmer for 10 to 15 minutes. Turn off heat and let cool in the pan for a few minutes. Transfer the cucumbers to an airtight glass container with a slotted spoon and then pour marinade on top to submerge them. Cover and let marinate in the refrigerator overnight before eating.
Notes: I don’t have any experience with these pickles lasting long, but would not worry about their spoiling for at least two weeks.
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