This canning thing is getting out of control. I’ve found about a million blogs on canning, and this pickle recipe caught my eye. I love pickles, and I loved how fresh and crisp the pickles looked in the pictures. I am a big fan of pickles, and I always have been. I recall eating pickles with my childhood friend, and then drinking the pickle juice, straight from the jar! This recipe was amazingly simple, and quick, plus it did not require the canning process. That being said, these need to be refrigerated and has a shelf life of 2 months.


6 cucumbers

2 cups of rice vinegar

2 cups of white wine vinegar

2/3 cup of water

6 tablespoons of sugar

6 tablespoons of kosher salt

8 garlic cloves halved

1 teaspoon of dill weed

1/2 teaspoon of fennel seed

1/2 teaspoon of coriander

1/2 teaspoon red chili flakes

1/2 teaspoon mustard seed

1 bunch of fresh dill


1. Wash the cucumbers. Cut the cucumber into thirds (or to pieces that will fit into your jars), and then cut the chunks in half and halved again (resembling a pickle spear). Place the pieces in a bowl and add 2 tablespoons of kosher salt. Mix well, and allow the pickles to sit for an hour. The salt pulls water from the cucumbers.

2. In a saucepan, add the vinegars, water, remaining salt, and sugar. Over high heat, whisk until the salt and sugar dissolve. Heat until boiling.

3. Add the spices and garlic to the brine, taking it off the burner and letting it rest for 5 minutes.

4. Pack the cucumbers into the smallest bowl possible. Pour the brine into the bowl, covering the cucumbers.

5. Break apart the dill and spread it over the top of the bowl. When the brine cools to room temperature, press down the dill, mixing it with the brine. Once the brine has cooled completely, cover tightly and put into the fridge overnight.

These pickles turned out YUMMY! Even last night, when they had only been sitting for a couple hours they already had that pickled taste. I love the freshness of the pickles, especially since they were cucumbers last night! The whole process was rather painless. I probably could have went through the canning process with these, but I was afraid that the boiling/steaming would take some of the crunch out of the pickles, especially since I did not use traditional pickling cucumbers. Hopefully, these won’t last more than 2 months, and none will be wasted. I look forward to experimenting again with pickles, changing up the flavors and adding more zest.


2 responses

  1. Pingback: Belated Thanksgiving Prepping! « Guess What I Just Touched!

  2. Pingback: Fridge Pickles, Pickled Asparagus, and Dijon Deviled Eggs « Adventures in Cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s