Ya know, the more I get to meet and speak with other homesteaders the more I believe we are a cool bunch. Cool as cucumbers…
I mean we grow our own stuff, make our own stuff, have livestock, like to can and preserve. We tend to do things our way which isn’t always the easy way and all these activities can be wrought with peril.
Bugs (of biblical proportions), not enough hours in the day, animal emergencies… As you all know the list is extensive. Yet, we all keep our sense of humor and stay ~ cool as cucumbers. So, in honor of our coolness factor and since most of us are probably harvesting a ton of cukes right now, I offer you this quick and easy recipe so you can bottle up some of those refreshing green gifts that our gardens keep on giving (no, not the worms…. unless you are growing agave plants – shoot me that recipe would’ja? wink wink).
Short on canning time but long on cucumbers? I've got a quick and simple way for you to preserve your havest and have some fun playing with different flavors!
- 1 cup filtered water
- 1/3 cup apple cider vinegar (white and rice wine are good too)
- 1/3 cup organic sugar
- 1 to 2 tsp sea salt salt with iodine will make your pickle murky
- cucumbers slice, dice, rounds either peeled or not. Your choice!
- sliced onion or green onion
- Fresh herbs like dill, thyme, cilantro Experiment!
- mustard or celery seeds
In a mason jar add water, vinegar, sugar and salt. Put on lid and shake to combine. Be sure the sugar and salt have dissolved.
In another jar, add your cucumbers along with veggies and herbs of your choice.
Pour brine over top of cucumbers. All the cucumbers should be covered by the brine!
Place jar in the fridge and let rest for 48 hours. The flavors develop over time to try to make it past 24 hours… but it's ok if you don't.
You don't have to add the sugar. I like how it counterbalances the vinegar but play with the recipe and see what you like best. Be SURE to add at least 1 tsp salt though, do NOT leave out the salt.
What’s your favorite way to eat cucumbers?