I’m in pickling cucumbers up to my eyeballs. We put some in late spring, immediately had one freakishly large cucumber, and then nothing. It was like the plant expended all its energy on one offspring and then called it quits. One and done. Amazingly, though, it hung on through the dead of summer and has recently begun to flourish. And I do mean flourish. Now that our nighttime temps are under 90°, the vines have virtually gone mad with cucumber blossoms. Sometimes we’re picking 4 or 5 a day. And, honestly, I don’t know what to do with pickling cucumbers except pickle ’em. Makes good sense to me. Refrigerator pickling is easy, too, and takes away the need for kettle steamers, special jars, and vacuum-tight lids. Personally, cooking of any sort is a lot more enjoyable when you don’t also have to worry about accidentally poisoning unsuspecting friends and family. Whew! Plus, unlike store-bought pickles, homemade pickles are low in sodium. Enjoy!!
- 7 c pickling cucumbers, sliced thin
- 2 Tbsp kosher salt
- 1 c sweet onion, sliced thin
- 1 c white or cider vinegar
- 2 c sugar
- 1 tsp celery seed
- 1 tsp mustard seed
- Slice cucumbers, combine with salt, and let stand for 2 hours. The cucumbers will sweat out a lot of juice. After 2 hours, drain juice and set cucumbers aside.
- Combine vinegar and sugar in a small saucepan; stir well. Bring to a boil; cook 1 minute, let cool.
- Add onions, celery seed, and mustard seed to cucumbers. Pour vinegar and dissolved sugar over cucumber mixture. Cover and chill at least 4 days.