Super Simple and Yummy
Our garden is overflowing with yummy goodness. I love it, except my family can’t eat that many cucumbers before they go bad. I pick 3-6 cucumbers a day. I’m always looking for a way to stretch my garden. I make muffins and bread with my zucchini, as well as marinate it together with my yellow squash. I needed a way to preserve my cucumbers. Pickles!
These Easy Peasy pickles are so simple, yet delicious. This recipe is a hybrid of dill and bread and butter pickles. I also have a true traditional bread and butter recipe and I’m working on a sour dill recipe as well (check back as they will be coming soon)
4- pint mason jars
6 cups cucumbers (its better if you can get pickle cucumbers but you can use any variety)
2 cups sliced onion (I use Vidalia)
1 1/2 cups white distilled vinegar
1/2 cup sugar
1 Tbsp salt
2 tsp dill seed
Slice cucumbers and onion thinly and place in a large bowl. Meanwhile bring vinegar, sugar and salt to a low boil. Add dill and simmer gently for about 10 mins or until sugar is completely dissolved. Pour vinegar solution over cucumbers and onion. Leave sit for at least one hour, or up to 4 hours. Ladle into 4 pint size Mason/Kerr jars.
Keep in fridge for up to 2 months, or seal jars in hot bath and keep sealed, in a dark pantry, for up to 2 years.
If you are giving these as a gift and you can crochet, I also have a free pattern for a Mason Jar Cover.
I hope you enjoy making these Easy Peasy Pickles. If you like the recipe please share and if you have any questions please feel free to comment below.
Have a great day and remember to always ….