The never-ending cucumber bounty is upon us. They seem to grow to massive sizes overnight. I try and catch them before they get too big, but sometimes I fail. When pickling cucumbers get too big, the flavor changes. It’s terrible. There’s a lot you can do with cucumbers, but with pickling cucumbers, you pickle them.
I like to pickle in all sorts of brine, but the spicy one are a new favorite of mine. We started buying the Famous Dave’s pickles and I might be addicted. Those have a lot of sugar though, so I wanted something that didn’t add any sugar to my diet.
These are light, just a little spicy and crunchy. I suggest eating them within a week to keep their crunchy texture, but they’ll keep for up to 3 months in the fridge if you don’t mind a soggy pickle.
There’s no official “canning” done when making refrigerator pickles. Because they are put in the fridge right away, there is no need to boil the heck out of them. You don’t want to do that anyway. They stay crisp when you don’t boil them.
Make them as spicy or as milk as you like. Try adding some sliced jalapeños if you really like spice. That would add a nice touch and you will get some pickled jalapeños out of it.
- 5-6 medium sized pickling cucumbers, sliced or whole
- 1 clove garlic, cut in half
- 1 cup white vinegar
- 1 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon coriander seed
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- Divide the cucumbers and garlic between 2 pint sized canning jars
- In a small stockpot over medium heat, add vinegar, water, and salt and heat until salt dissolves
- Pour the vinegar over the cucumbers
- Divide the mustard seed, coriander seed, peppercorns, and red pepper flakes between the pint jars
- Seal and refrigerate for at least 4 hours