We recently had a BBQ with friends. Usually, we buy a jar of pickles for this BBQ (it’s an annual get together), two people eat them, and then the jar sits in our fridge, pushed to the back, until the following year, when we buy a new jar and toss the old. This year, I decided to something different. I felt a little Martha Stewart-like because I made my own pickles from cucumbers grown in my vegetable garden. Surprise – they were almost gone by the end of the shindig! I can’t tell you how easy this recipe is. Four ingredients. That’s it. And they are far less salty than what you find in the grocery store, but no less (if not more) tasty. Oh, and they make a fantastic snack when you want something crunchy, but are trying to avoid a disastrous chip binge.
Here it is, re-blogged from Smitten Kitchen.
- 4 medium (10ish inches) cucumbers. The original recipe calls for 8 larger or to 10 smaller firm, fresh Kirby (pickling) cucumbers, but I always just use whatever cukes I can find (or grow).
- 3 teaspoons kosher salt
- 1 to 2 tablespoons chopped fresh dill
- 1/2 cup white vinegar
- Slice the pickles. I use my mandoline slicer with the wavy blade on the 3/16″ or 1/4″ setting (depending on my mood).
- Place them in a large (1 liter or so) lidded jar. I use a large canning jar. (Don’t worry about properly sealing the jar, because these are not going to last long in your house.)
- Add the salt and dill. then pour in the vinegar. The level of liquid will appear to be very low, but have no fear. The salt will draw water out of the cukes. It won’t necessarily fill the jar, but that’s ok. Trust me.
- Close the jar, and give it a good shake to mix up the ingredients., then put it in your fridge.
- Give it another shake once or twice in the next few hours.
In 6-8 hours, you will have delicious pickles! They will keep for up to three weeks in the fridge, submerged in their brine, but I don’t think they’ll be around last long. You’ll gobble them up before that, just like we do.