What to do with all these cucumbers?
Make pickles! We followed a recipe from ReadyMade Magazine:
Ready Made Magazine’s FRESH-PACK PICKLES
1 Clean Pint Jar
1and1/2 C. Vegetables or Fruit, cut into slices or chunks
1 C. Vinegar
1/2 C. Sugar
1and1/2 Tsp. Kosher Salt
Herbs (about 2 Tbsp. chopped) and Spices (about 1 Tbsp.)
1. Place your chosen fruit, vegetables, herbs, and spices, in the jar.
2. Cover and shake gently to mix. Uncover.
3. In a small saucepan, bring vinegar, sugar, and salt to a boil. Boil one minute, then pour over the raw ingredients. Cover loosely with lid; allow to cool.
4. Cover tightly with lid and refrigerate for up to a week.
The pickles are SO good. We are getting rave reviews from friends and handing out jars to family.
We made spears and stackers:
Luke pouring the vinegar:
We pickled wax beans too and added some dijon mustard to the jar on the right:
