About this time of year I begin to panic about using all of the bounty that comes out of my garden. It pains me to think that after taking all the time and effort to grow something that I will not use it just because I have much more than can be consumed within a short timeframe. So, what to do, what to do…
Before today I’ve never ventured into the world of pickling because I always thought it would be too difficult or too time consuming. Wrong… I searched and searched for something that would be easy, allow me to use some of the massive amounts of cucumbers coming out of my garden, did not involve boiling jars on the stove and could render something delicious and fast – and finally I found it and with a few tweaks made the recipe my own. So here’s an easy recipe for refrigerated dill pickled cucumbers that after five days gives you something delightful, crisp and definitely “dilly”.
Pickled Cucumbers With Garlic, Peppers and Onion
2 medium sized cucumbers per quart sized jar
Sweet Pepper (any color)
2 cloves of garlic per jar
1 teaspoon dill weed
1-2 sprigs of fresh dill
1 1/2 teaspoons kosher salt
1 teaspoon mustard seed
1/2 cup apple cider vinegar
1 cup water
1. With a fork, score the outside of the cucumbers from the tip to the base. Cut them into 1/8-1/4 inch rounds. Slice the red onion and pepper into strips. Remove the skin from the garlic.
2. On the bottom a sealable mason jar place the garlic cloves, dill weed and fresh dill.
3. Layer the cucumbers, onion and peppers into the jar making sure to pack it tightly.
4. In a bowl mix together the apple cider vinegar, water, salt and mustard seed.
5. Pour mixture into jar making sure that everything in the jar is covered.
6. Seal the jar and let stand in the refrigerator for 5 days. Once the jar is opened, make sure to use it within one week.