We’ve had a plethora of cucumbers in the past few weeks. Jarrett doesn’t really eat cucumbers, and if I’m the only one eating them, we needed to come up with a way to make them last for a bit longer. I’ve done very little canning in the past, but I’ve made a few jams before. Once I made a jam with a wax seal, which didn’t require all the steps of the longer canning process, and I went the traditional route for one batch, too. We’re both big fans of pickles, so I decided to try my hand at pickling our crop of cukes.
A little internet researching through pickle recipes proved that pickling is quite an involved process and often involves waiting several weeks before eating the delicious results. A little discouraged (I want pickles NOW!), my friend told me about her family’s method of refrigerator pickles. The process is still a little involved, but, luckily, the pickles don’t have to go through the whole canning process (i.e. you don’t have to sterilize the jars, boil them, and make sure they get a good seal). It basically only requires preparing the brine, pouring it over cut cucumbers and refrigerating for a week. Definitely a better pay-off for me than waiting two months to enjoy.
I pulled together a few recipes, taking all the best parts from each, to come up with one I thought we’d enjoy, gathered all our cucumbers (and some green beans, too!), and in less than an afternoon, I had five jars of pickles and dilly beans (another concoction I discovered in my googling)!