We have enough cucumbers that I have done a few batches of pickles already. We usually have about three cukes ready every day, which is about the right amount for one can of pickles. Alternatively, we’ve also had our share of cucumber sandwiches, cucumbers and vinegar, and cucumbers in salad.
I’m trying a few different recipes for pickles because I’ve never done them before. The first version I tried did not require very much in terms of preparation and follow up, which makes it perfect for the days I get home from work and don’t really want to spend a lot of time pickling.
After slicing the pickles I put them in the containers with three cloves or garlic, dill weed, a teaspoon of mustard seeds, and a teaspoon of black pepper seeds. Then I mixed together 3/4 cup of brown sugar, 6 tablespoons of white wine vinegar and 6 tablespoons of distilled vinegar, and a cup of water and bring them to a boil while stirring to dissolve the sugar. Then I poured these into the jars until full. Shake thoroughly and refrigerate, and you’ve got some pickles that will last about three months. You want to leave them at least overnight, if not for a few days, before they are ready to eat.