
It's that time of year: everyone has cucumbers to give away.
This was cucumber project number one: a quick pickle. "Toby's Pickled Cucumbers".
Recipe from: Preserving by Oded Schwartz.
It's an easy quick pickle. And it's light and tasty.
Of course I can't take any credit here, outside of finding the recipe, and leaving the book on the kitchen counter, open to that page. Boys did the rest.
3 pounds cucumbers (about 3 large cucumbers), sliced 1/2-inch thick
6 tablespoons pickling salt
1 1/2 pounds onions, sliced into thin rings
1 pound carrots, peeled and cut into smallish pieces
12 garlic cloves, sliced
3 teaspoons black peppercorns
3-4 bay leaves & 1-3 dried red chilies
9 cups water
4-1/2 cups apple cider vinegar
12 tablespoons sugar
fresh dill (16 small sprigs or 8 large sprigs)
Prepare canning equipment (wash, sterilize, etc.). Put sliced cucumbers in a colander and sprinkle with half the salt. Mix well and let stand for about 20 minutes. Rinse the cucumbers under cold water and drain well. Mix the onion rings, and carrots in a bowl, pour boiling water to cover then drain well. Arrange a layer of cucumber in the bottoms of the hot, sterilized jars. Add some garlic, dill, and peppercorns. Cover with a layer of the remaining vegetables. Repeat until vegetables are used up and the jars are almost full, but loosely packed. Place the water, vinegar, sugar, bay leaves, dried red chilies and remaining salt in a noncorrosive saucepan and bring to a boil for a few minutes. Pour the hot vinegar mixture into the jars, leaving 1/4-inch headroom. Poke the vegetables with a wooden skewer to make sure there are no air pockets. Then seal the jars. Cool and refrigerate. The pickle will be ready to eat in 2 days and should keep in the fridge for a couple of months.