Saturday, June 2, 2012

Quick Pickles-National Pickling Cucumber

I am growing the National Pickling Cucumber and have 2 plants so there are a few cucumbers a week coming off of the plants.  Mine are growing especially well this year after I started feeding them their Moo Poo Tea from Annie Haven's ranch! (You can get your own at this link:

decided to make a Quick Pickle last Monday afternoon.  The difference between canning cucumbers and making a Quick Pickle is that you don't have to go through all of the different stages of sterilization, etc.  You merely need a clean jar and you don't have to process it in a water bath.
These pickles last in the fridge for a few weeks, but really they are so good, you'll eat them up!

First slice up a few cucumbers, this was 4 of the National Pickling Cucumbers which are about half the size of the traditional cucumber.  4 of them made 2 pint jars, which is plenty.  Then sprinkle salt on them and let them sit for a while.  This draws out the excess moisture so that when you pour the spicy brine on them they absorb the flavors more quickly.

Absorb the excess moisture with a paper towel, then
Grab a clean canning jar and start stuffing them in.

Keep stuffing

Stuff until it is full to the top

Or not, I just had the right amount to fill two jars.  

On the stove top in a non-aluminum pan mix up the following:

1 cup of water
1 cup of vinegar (any kind works)
1/2 cup of sugar
1/4 cup of salt
1/4 cup Pickling Spices

Boil for 10 minutes and then pour it over the cucumbers in the jars.
That's it! Wait until it is cool or 4 hours (but it is better at 24 hours) and then eat!
Refrigerate them within 24 hours.

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