Most of my garden seems to be doing wonderful. My son, who loves to be outside and therefore spends a lot of time around my garden, only trampled a few things before learning that these are “momma’s lants” (he spends most of his time pushing his truck around running over my herb garden). We’ve had broccoli, bok choy, TONS of green beans, kale, collard greens, celery, and FINALLY last week I got my first ripe tomatoes! It’s great when a plan comes together!
One thing that isn’t doing so hot – my pickling cucumbers 🙁 – why? I have some ideas but I’m not completely sure. I’ll try and tackle it in another post later . I’m super bummed because the last few years I grew them (in Chicago) I was able to make enough pickles from 2 towers to last my entire family for the year and to give as gifts, between 3 and 4 pints recipient. That’s a LOT of pickles! Because I always had so many pickling cucs to be harvested I never had the need to make refrigerator pickles (which are usually smaller batch and need to be eaten within 6 weeks or so), this year, as I picked 3 cucs off the vine, I decided it was time to test out a few recipes. I’ve tested 5 recipes so far and this one, and variations of it, are the only winners. It may not surprise you that this is modified from my favorite version of canned dill pickles. I also halved the recipe because I don’t have a ton of cucumbers.
Since we’re not actually canning these you won’t need the usual supplies but I would recommend that you still use mason jars for storage. The products I recommend are available via the following affiliate links. When you click through the link and make a purchase, I make a small commission to help fund my blog (it doesn’t have to be what I’m recommending and you’ll never get charged more). My full disclosure is here. For this specific recipe of you will also need Ball Mason Jars Wide-Mouth , I also love my Ball Regular Mouth Jar & Wide Mouth Plastic Storage Lids
Best Ever Dill Refridgerator Pickles
Makes 3 pints, modified from the Better Homes and Gardens recipe found here
1 1/2 pounds pickling cucumbers
2 cups water
2 cups white vinegar
1/4 cup sugar, I use Kirkland Signature Organic Sugar
2 tbsp + 2 tsp Canning Salt, I use Morton Canning and Pickling Salt
3 tbsp Organic Dill Seed
Wash and slice your cucumbers, either into slices or spears (like I did). Be sure to cut off about 1/4″ of the blossom end and discard (it can lead to spoilage). Place 1 tbsp of dill seed in each of your clean pint jars and fill with your cucumbers. In a large saucepan combine water, vinegar, sugar and pickling salt and bring to a boil. Once the sugar and salt have dissolved, ladle the brine over the cucumbers, top with a lid and refrigerate. I like to let them sit overnight to make sure the flavors kind of meld, then enjoy!
***Or try to enjoy at least one before your husband (who usually doesn’t like pickles) eats them all!***