Hi guys! Every week we get a box of produce from Hungry Harvest. The box that we’ve selected is a huge haul of various delicious and tasty fruits and veggies. Sometimes we get veggies that go super fast and sometimes others kind of linger around the fridge. It happened that we had four english cucumbers floating around the fridge so…I made fridge cukes.
Super duper easy and so gooooooooooood!
A little spicy
Great on sandwiches or alone.
Here we go! This makes enough pickling brine for two quart size jars full of pickle slices.
- 3 cups of white vinegar
- 1.5 cups sugar
- 1 tsp salt
- 2 tsp mustard seeds
- 2 tsp red pepper flakes
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp tumeric (for yellow color)
Put your slices in clean jars. Your aren’t going to submerge these to seal them like you would in real canning but you need to be sure the jars are clean and sterilized. Just pour boiling water in you clean jars and let them sit while you slice your cucumbers.
Next, add your hot pickling brine, close your jars and let them cool. Then refrigerate them. They’re better if you wait a day or two but who can actually do that? Not us!!
Now, as usual, our rule here at AGTW is that recipes are general ideas. Change them however you’d like! Use real garlic, add actual onions to pickle along with the cucumbers,reduce the red pepper, add other spices…help yourself! My only thought here is the keep the vinegar, sugar and salt since that the basis of a pickling brine. Other wise, have at it and share your variations with us!