Pickling Season

Hello gardeners, 

Do you have an overabundance of produce from your garden? Pickling season is on us. And it’s so simple. Currently we are in the cucumber’s prime season, meaning the plant is producing so much fruit all at once. This can make it quite difficult to know what to do with all of your beautiful cucumbers. So, let's take this abundance of fruit and make some of the best crunchy, tangy, and flavorful pickles. 

This recipe makes two jars of pickles. 

First, quarter your fresh cucumbers and set aside. The next step is to make the brine. To do so, combine 

• 2 cups of white distilled vinegar

• 3 cups of water

• ¼ cup of sugar

• ¼ cup of salt

• 2 mason jars

• 2 bunches of dill

• Peppercorn to liking

And bring the mixture to a boil and stir until the sugar and salt dissolve into the mixture. Take off the burner and let cool. Then, clean and remove the peels of 6 garlic cloves and place 3 in each jar. Next, add one bunch of dill leaves into each jar and add cut cucumbers. For an extra pazaz, adding in some peppercorns brings out a subtle warm and earthier flavor. Finally, add the cooled brine into each jar and seal. Store in the refrigerator for one to two weeks before consumption. Eat within a month. 

Enjoy the over-abundance of cucumbers with this pickle recipe!

Happy growing, 

The Consumption Literacy Project