HI everyone! It’s that pickle time of the year again so here’s a re-blog of my fabulous overnight pickle recipe. This recipe is the most viewed post of all time here on The Salem Garden. These pickles are easy to make and wonderful, so go pick some cucs and dill and enjoy!! Michele
I’m an aspiring canner but I haven’t got it down yet. In the meantime this is a wonderful way to make pickles. They’ll probably keep for a few weeks in the fridge if you don’t have a crew like mine who eats them all before you have a chance to test how long they’ll last!
4 cups of water
1/2 cup of white vinegar
3 tablespoons of pickling or kosher salt
2 tablespoons of sugar
garlic cloves (3 per quart jar)
1 teaspoon of mustard seed or 1 tablespoon of pickling spice
dill seeds or fresh dill
8-10 pickling cucumbers
Wash and quarter pickling cucumbers (or slice into rounds if you prefer) and pack into quart or pint jars. As written, this recipe makes 2 quarts and one pint, I double it to make five quarts. Make a brine by bringing the first four ingredients to a boil…
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These look delicious. We’re getting cucumbers but not near as many as other years.
Look so good! My mom used to make bread and butter pickles every summer, but we never did ones like these.
I have a batch of my 2 week refrigerator pickles just a few days away from eating, will have to try yours.