Homemade Organic Refrigerated Cucumber Pickles

This recipe is from the  Preserve It!  book from DK publishing.  I have adapted it to reflect how I make regular dill pickles.  This recipe usually yields two quart-sized jars of pickles when I make hamburger slices, and about three jars’ worth of spears.

Here’s What You’ll Need:

  • 1 lb. organic cucumbers
  • 1/2 cup Real Salt or Pickling Salt
  • 2  peeled organic garlic cloves, per jar
  • 2 1/2 cups organic distilled white vinegar, approximately
  • 3 Tbsp. organic fresh dill OR 1 Tbsp. organic dried dill, per jar
  • 6 organic peppercorns, per jar

Here’s How I do it:

  1. Cut your cucumber to the desired shape:  1) Hamburger Slices:  Cut the ends off of the cucumbers.  Use a mandolin or food processor to slice the cucumber crosswise into round chips.  2) Sandwich Slices: Use a mandolin or food processor to slice the cucumbers lengthwise.  3) Spears:  Cut the cucumber in half lengthwise, and cut those halves in half again to make a quarter.  It will resemble a spear.  4) Or, you can leave them whole or simply cut them in half.
  2. Put a layer of salt into a large stainless steel bowl.
  3. Add a layer of cucumbers.
  4. Repeat the layers until all of the cucumbers have been used, finishing with a final layer of salt.
  5. Let this sit at room temperature for 24 hours.  (You can cover with a towel if you wish.)
  6. Wash the cucumbers to remove all of the salt.  (These pickles will turn out far too salty if this step is skipped.)
  7. Pack the pickles into clean, sterilized jars, leaving 1/4″ of headspace.
  8. Add the garlic cloves, spices and herbs.
  9. Fill the jar(s) with enough distilled white vinegar to completely cover the cucumbers.
  10. Seal the jars with a plastic lid.
  11. Store in the refrigerator to allow the pickles to mature for 3-4 weeks before eating.
  12. These pickles are worth the wait!
  13. When the pickles are finished, use the brine again to make pickles.  They won’t take quite as long the second time.
  14. Enjoy!

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