This week our CSA basket from the wonderful Gathering Together Farm in Philomath, Oregon, came with some beautiful cucumbers – something that would, yes, be great in various salads, but even better pickled.
This was probably the most basic recipe we could find and we tweaked a few items but for one large mason jar you’ll need 3-4 long cucumbers (cut in half lengthwise and then halved, or quartered according to personal taste), 1 cup distilled white vinegar, 2 cups water, 2 Tbsp salt, 1 tsp sugar, 1 large or 2 small garlic cloves (skins removed and crushed with the broadside of a knife), 2+ tsp of each black peppercorns, coriander seeds, mustard seeds, a handful of fresh dill stalks.
Make sure you sterilize the mason jar(s) and tops by placing in boiling water (enough to cover the jar) for 3 mins. Remove with tongs and allow to cool to room temperature. Once cooled place cut cucumbers into the jar(s) in an upright position.
In a separate saucepan combine vinegar, water, salt, sugar, garlic, dill sprigs and the 2+ Tbsp of spices. Bring to a boil.
Pour liquid over cucumber and leave uncovered until it cools to room temperature. Place top tightly onto the jar and put into the fridge for a couple of days (or weeks).