Posts Tagged ‘cucumbers’

I don’t have the patience to boil Mason jars and lids and all that crap. But I love me my pickles, especially when this year’s garden is cranking out cucumbers in record numbers!

This is such an easy way to make great pickles, it’s almost unbelievable…and no water is needed! The salt extracts just enough moisture, like when curing meat, to make it work. This method works great if you want fresh pickles to eat immediately, but you’ll need to use the old-fashioned pickling methods if you want to keep them for longer periods of time.

Fortunately for me, I devour these pickles as soon as they’re ready!

I originally used a plastic bag for this, but I found that using a plastic container keeps the pickles aligned better and it’s less messy.

 

pickles

 

 

fresh cucumbers
sea salt
handful of fresh dill
a couple of cloves of garlic, thinly sliced

 

Get a resealable plastic container.

Cut the ends off the cucumbers and then slice them lengthwise, in half or in quarters. Lay them neatly next to each other in one layer in the container, skin-side down. Sprinkle the sea salt over the cucumbers. Sprinkle some of the chopped garlic on top. Then, tear off some fresh dill and lay it to cover the pickles.

You should be able to get a second row of pickles on top of the first, again sprinkling with the salt, garlic, and topping with dill.

 

 

Placing the lid on the container, squeeze out as much air out of the container as you can.

Put the container in the fridge overnight. Making sure the lid is tightly sealed on the container, flip it over every few hours. (I always put a plate underneath it when it’s upside down in case it leaks a little.)

The pickles will be ready to eat the next day, but they’re even better after 48 hours.

 

 

 

 

 

I don’t have the patience to boil Mason jars and lids and all that crap. But I love me my pickles, especially when this year’s garden is cranking out cucumbers in record numbers!

This is such an easy way to make great pickles, it’s almost unbelievable…and no water is needed! The salt extracts just enough moisture, like when curing meat, to make it work. This method works great if you want fresh pickles to eat immediately, but you’ll need to use the old-fashioned pickling methods if you want to keep them for longer periods of time.

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 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, trying not to crush or squeeze the cucumbers.

Roll the plastic bag tightly, squeezing the air out of the bag, then zip it 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.

 

 

 

 

 

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.

 

 

 

 

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.

This is such an easy way to make great pickles, it’s almost unbelievable…and no water is needed! The salt extracts just enough moisture, like when curing meat, to make it work.

pickles

 

Ingredients:

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 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.