It’s that time of year! We didn’t grow any cukes last year because we were still working on the previous year’s pickle stash, but this year we have a sizable patch of very prolific cucumbers. What to do, what to do with all these cukes? Well, for starters, we’ve been eating cucumbers EVERYDAY!
Despite our near constant munching, we are still dealing with a surplus!
So, yesterday we decided it was time to whip up a quick batch of refrigerator pickles. I have always loved the delicious sweet and sour taste of these little beauties.
Refrigerator pickles are super easy and quick to make. You just harvest a bunch of cukes from your bursting cucumber patch:
And then send them through the slicing blade on the food processor:
Put this all in a large jar. Throw a few cloves of garlic in for good measure. Then whip up a quick brine and pour over the top of the cukes and onions.
The brine will contain vinegar, water, and sugar and salt along with the seasonings of your liking. I used mustard seeds, tumeric, and black peppercorns.
Because these aren’t canned they must stay in the fridge, but they’ll keep in there for an indefinite amount of time.
Despite this mass pickle batch, we still had a sack of cucumbers to give away to some friends who joined us for supper last night.
Now, what to do with this week’s cukes?
Even with all of this cuke mania Wyatt is insisting we made a mistake in not growing zucchini this year!
What are you doing with your cukes this summer? Share your favorite recipe or talk about the most prolific veggie in your garden!