I've been experimenting with different versions of pickling pickles, especially since my first attempt at growing cucumbers looked rather on the small side.
Could they have labeled them wrong at the garden shop or is it because of the drought we've been experiencing? Both? Perhaps I didn't water them enough in their beginning stages? I started watering heavily morning and night, and that made the difference. So, here we go, slicing and pickling!
All you need is a 16 oz jar and 4 or 6 small-medium sized cucumbers
to start with.
INGREDIENTS:
6 oz.s water
6 oz.s vinegar
1 tsp salt
1 tsp sugar
1 tsp black peppercorns
4 + whole cloves of garlic, peeled
1/4 tsp red pepper flakes
4 to 6 sliced kirby, english or mini cucumbers (sliced in 1/4 inch rounds)
DIRECTIONS:
DAY 1: To a 16 oz jar with lid, add the first 7 ingredients. Screw on the lid, shake vigorously and then put in the refrigerator for a day.
DAY 2: Taste a sample using a teaspoon, before adding your sliced cucumbers. You can adjust to your liking from here. Too bitter? Add a little sugar. You get the idea. I've done this a few times. I love garlic, so I've tossed in a couple more cloves!
You're done. By the 3rd to 5th day, your cucumbers pick up more and more flavor! They will keep for about 2 to 3 weeks in the fridge. Do NOT store in your pantry.