EASIEST PICKLES EVER

Posted: July 26, 2016 in brining, Food, garden, pickling, Recipes, salt
Tags: , , , ,

My friend, Cindy, has cucumber overload in the home garden right now. Thanks to her for requesting a re-post of this recipe.

I don’t have the patience to boil Mason jars and lids and all that crap. But I love me my pickles, especially when I’ve got a cucumber surplus in the garden. These won’t last beyond the season, but if you want fresh pickles in a hurry, this is a great method to use.

No water is needed! The salt extracts just enough moisture, like when curing meat, to make it work.

pickles

 

 

6 fresh cucumbers
1 1/2 teaspoons sea salt (I like Fleur de Sel)
handful of fresh dill
1 clove garlic, thinly sliced

 

Get a large plastic Ziploc bag.  Add the salt, dill and garlic and gently mix everything in the bag.

Cut the ends off the cucumbers and then slice them lengthwise, in half or in quarters. Add them to the bag and gently mix again.

Squeeze to remove air from the bag, close it tightly and place it in the fridge overnight. The pickles will be ready to eat the next day, but they’re even better after 48 hours.

 

 

 

 

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Comments
  1. Cindy D'Addario says:

    Thank you, Al! What I LOVE about this recipe is that the cucumber flavor is not masked by too many seasonings, allowing them to stay bright green and crisp. Using Fleur de Sel is a must; the ideal complement.

    To the garden, I go…

    Liked by 1 person

  2. Arthur Shapiro says:

    My dad, who owned a fruit and vegetable stand, made the most amazing pickles I’ve ever eaten. For years, i tried to replicate his approach and finally made some decent pickles on my own. But, mam o’ man, it was a pain. This sounds great and I’ll be doing it as soon as I can. Thanks Al!!

    Liked by 1 person

  3. Sounds good! I have cucumbers pickling in the fridge right now. My first time for sweet pickles and I have never canned anything in my life! This is a much easier process for sure!!

    Like

  4. Great recipe! Made these late last week and we can’t stop eating them. This recipe is a keeper.

    Like

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