on sunday ben and I passed by a little afternoon free time with an attempt at pickling. the garden is booming and with a handful of cucumbers starting to come in, we wanted to get creative with the surplus. I had purchased a really nice canning magazine last year but I seem to have misplaced it, so without spending the day searching the house I decided to get creative and wing it. I also didn’t want to heat the house up using the stove top for a true preserving endeavor so my
creativity laziness lead me upon a refrigerator pickling method.
bonus – we had all the ingredients needed on hand
2-3 pickles (the smaller the better)
filtered (or distilled) water
3 tbs white vinegar
1 tbs kosher salt
30 or so whole peppercorns
2 cloves fresh garlic
desired amount red pepper flakes
3 or so jars
while ben minced up the garlic I sliced the cucumbers in chips and loaded up the mason jars. there was no true science to our measuring, we basically eye balled everything and tried to divide everything evenly amongst the 3 jars. I reserved one jar for a few extra shakes of red pepper flakes. I like things spicy.
after all the ingredients were added we topped the jars off with the water and let them sit for 12 hours. after the initial 12 hours passed we flipped the jars on their lids and let them sit for another 12 hours. once a whole 24 hours passed we placed them in the fridge to get cold and eventually twisted the lid for a sample of our pickles.
I was pretty pleased with the end product. firm, crisp and garlicky. ben thought they lacked flavor and still shined through as cucumbers. not willing to pass off our homemade pickles he tried again the following day and was more pleased after the pickling marinated through a little more.
all in all this was a fast, painless and pretty darn delicious method of pickling. one recommendation I would make is pick your cucumbers when they are still relatively small. exactly like zucchini, once they get too large the body becomes filled with seeds.