Friday, July 16, 2010

Quick Summer Pickles Makes a Nice Crunchy Snack!

You might have a bumper crop of pickling cukes ready to harvest in your raised bed, planter, or standard garden. Maybe you just couldn't pass up on the beautiful green gems on the table at your local farmers market. Either way you have to do something great with all those cucumbers, right!

This  is a simple and inexpensive way to have and enjoy the crisp and tangy treats we all love to crunch on! There are no exotic ingredients and no complicated procedures or processes to producing the best, and freshest pickles you may ever eat.

10-12 small cucumbers
2 Cups Vinegar 
1 Cup Water
3 Tblsps Salt
1/2 Tsp Sugar
small bunch fresh dill tops
small bunch flatleaf parsley
3 cloves garlic (optional)

In a tub add dill, parsley, and garlic. Arrange cucumbers in tub with herbs. In a pot heat water enough to dissolve salt and sugar. Remove from heat. Add vinegar to mixture. Pour mixture over cucumbers in tub and allow to cool slightly. Put lid on tub and place in fridge for 3-4 days. Enjoy your crunchy pickles!

For large cucumbers cut in half or quarter into spears. You can adjust the components of the brine to allow for taste or even add your own blend of pickling spice.