Of all the canning projects, pickles are definitely the easiest! But what are pickles, really? While they are usually pickled cucumbers, really it's any vegetable (generally) that is soaked in brine and allowed to ferment - asparagus, beets, cucumbers, tomatoes, carrots or even eggs. So why not take that bumper crop of cucumbers and make a batch or two of pickles? These quick and easy refrigerator pickles just need to chill and ferment before being served up as a homemade treat. For you slightly more advanced canners out there, there's also a recipe for pickled green tomatoes - yum!
Cucumber Refrigerator Pickles
2 garlic cloves, smashed
6 sprigs fresh dill
1 cup distilled white vinegar
2 Tbsp. apple cider vinegar
1 Tsp. kosher salt
2 bay leaves
1 ¼ Tsp. fennel seeds
1 Tsp. granulated sugar
½ cup water
6 baby cucumbers, quartered length wise
For the full recipe, click here.
Pickled Green Tomatoes
Serve these great pickled tomatoes as a side to grilled dishes or sandwiches. The basic brine was based from Tara’s basic pickling brine recipe.
About 1 pound small, green tomatoes (washed, stems removed)
2 quarts water
1 cup white vinegar
1/2 cup canning & pickling salt (can use sea salt or kosher salt, just make sure it fully dissolves)
2 teaspoons celery salt
2 cloves minced garlic
Chili flakes (optional for a little heat!)
Glass containers for pickling
For the full recipe, click here.
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