From the Kitchen of Angie St. John
Our garden is booming and with all this rain we had last month, we’re lucky to have any cucumbers at all. Here we are though, in August and it’s canning time. Here is a quick recipe to get you in the canning mood. A simple pickle "quickle" recipe that is sure to please everyone. I think if you wanted to add onions to this recipe, that could be fun too! I would go with thinly sliced white onions. This recipe will get you two pint sized mason jars filled almost to the top. Add a little extra water just to be sure. In 24 hours you will have some tasty pickles to top on your sandwiches for lunch or dinner the next day.
You will need:
2 or 3 pickling cucumbers
1 ½ cups water room temperature
1 ½ tablespoons kosher salt (not table salt)
3 tablespoons apple cider vinegar
2 large cloves garlic peeled and chopped
6 large sprigs fresh dill
pinch of crushed red pepper flakes (optional)
2 pint size jars
How to Instructions
1. Slice the pickles any way you’d like and then add them to the jar(s).
2. In a separate container add the warm water and salt, stirring or whisking to completely dissolve the salt. Once the salt is dissolved pour in the vinegar and stir.
Add the chopped garlic, dill and crushed red pepper flakes over the top of the pickles in the jar.
3. Pour the brining liquid over the cucumbers, top with the lid, shake gently then refrigerate.
4. Pickles are ready to eat in 24-48 hours and will keep refrigerated for 3-4 weeks.
