Our Boston Pickling cucumbers are producing like crazy right now! Since we have so many, I decided to try a recipe out of one my books called The Pickled Pantry.
Here’s the recipe:
4 cups water
2 tbsp pickling or fine sea salt
1/2 cup distilled white vinegar
8 cups whole pickling cucumbers
1 dill head or 6 sprigs fresh dill
4 garlic cloves, peeled
Heat the water and salt in a saucepan, stirring until dissolved. Add white vinegar and then let cool until room temperature.
Slice the blossom end off of each cucumber. You can keep them either whole or slice them into spears – your choice!
Pack a 2 quart canning jar with the dill, garlic and cucumbers. Pour in the brine to cover.
Cover the container and set the jar in an area that will keep 65-75 degrees.
Check the jar daily and remove any scum that forms on the surface.
The pickles can be ready in 2-3 days, but if you can hold off, a week allows them to develop more flavor.
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