All I did was plant three cucumber plants that I grew in water jugs as a garden club project. The wish was first of all to see if it would work (it did), and secondly, to supply a cucumber or two every week this summer.
When we returned from a short trip, these tiny little plants had gone berserk.
Cucumbers were everywhere the vines were taking over the sage plants and swallowing up a previously flourishing patch of dill. Action had to be taken quickly. My husband wouldn’t eat a cucumber to save his life or anyone else’s so preservation was the only way to go. That meant a quick pickle. If you’ve never done this, I promise you’ll love the ease as well as the taste. It’s fresher than a cooked pickle and gets such a crunch. The flavors are up to you. I like mine slightly sweet, a little garlicky, very vinegary, and with a surprise pop of heat at the end. The sweet comes partly from rice vinegar with the addition of a little sugar. The heat is red pepper flakes the rest is a clove or two of garlic and a sprig of fennel or dill – seeds would work too if the fresh stuff isn’t available.
The three biggest cucumbers were the first to go. Peeled, and seeded with a melon baller for quick work, (a few seeds are fine) they got packed into three one-pint jars, topped with a peeled garlic clove and a frond of dill. Next, and this is not rocket science, boil about a cup of rice wine vinegar with 3 to 4 tablespoons of sugar and a teaspoon of salt. When it comes to a boil, stir to dissolve sugar and take the mixture off heat. Add a teaspoon (or more) of red pepper flakes. Divide the liquid between the jars and pour in water to fill each jar. Seal the jars – give them a shake to even the water ratio and put them in the fridge. Walk away. The next day you have yummy pickled cucumbers. The day after they are even better. They last about a week and then lose a little of the crunch, so it’s time to finish those and start a new batch. Serve them with everything from burgers to grilled fish to a salad. Nibble straight from the jar when you’re gazing in the fridge wishing something looked like an easy dinner. This is a taste of summer you just have to try! Enjoy!
(adjust ingredient amounts for number of cucumbers)
Ingredients
3 cucumbers, peeled and seeded
3 cloves garlic, peeled
3 sprigs fresh dill or fennel or 1 tsp seeds
1 cup rice wine vinegar
3-4 Tbsp sugar
1 tsp salt
1 tsp red pepper flakes
Jars for pickles (3 one-pint jars work for this amount)
Directions
Pack cucumbers tightly into jars, adding garlic and dill sprigs.
Boil rice wine vinegar with sugar to dissolve the sugar.
Remove from heat and add pepper flakes and salt.
Divide the liquid between the jars packed with cucumbers and add water to fill jars.
Store in the refrigerator for up to a week. Pickles are better after 24 hours in the fridge.
