I did not grow any cucumbers this year but I love pickles, especially when I can make them very low in sodium. Low sodium pickles are pretty hard to find so I was super excited when I realized I can have as many of these as I want!
I have been reading up on preserving food and crops that grow best in my climate (WA State=rain lol 🙂 as this next year I want to grow more than just tomatoes and zucchini successfully. Herbs, and all types of lettuce also grow well here but my beans were a bust.
I am focusing on foods I can preserve, that are more expensive to buy at the store (saving the potatoes and onions to be store bought) and are high in nutrients.
So I will keep you posted on the garden as I plan it this winter and get ready for baby chicks in the spring (I am SO excited about that!)
In the interim with the holidays approaching and relish trays to fill and serve when guests arrived I thought some homemade pickles would be the perfect addition!
These pickles are a bit easier than the traditionally “pickled” kind as they are refrigerator pickles. If you use a clean fork or spoon to remove them and not double-dip when eating them they can last a few weeks in the refrigerator,
I use rice vinegar (not seasoned just regular) which is high in antioxidants and good for your blood pressure. Cucumbers are naturally high in vitamins K, B and C, as well at copper, phosphorus, potassium and magnesium. A low salt refrigerator pickle might just keep us away from chips and processed snacks.
My rosemary is still going strong in my garden so my next batch I am going to replace the dill for rosemary. Those sprigs would look so pretty on a charcuterie board too.
Ok, let’s make some easy pickles :
This recipe will make two quart size mason jars, I like the plastic lids you can buy separately since we are making these in the refrigerator not canning them.
5 to 6 regular size cucumbers
8 (trust me) cloves of diced fresh garlic
Small handful of course chopped fresh dill (will yield about 1/2 c.)
1.5 t. of no sodium salt or regular salt depending on preference
2 T. peppercorns
2 t. mustard seeds
1/4 t. crushed red pepper
3 cups of water
1.5 cups of rice vinegar (regular not seasoned)
Layer the sliced cucumbers with the garlic and dill until your jars have about an inch of room at the top.
In a large bowl mix the remaining seasonings, water and vinegar and pour evenly into each jar. I needed to scoop up the seeds and peppercorns that floated to the bottom of the bowl equally into each jar.
Secure your lids and give them a good shake!
In 24 hours you will have crispy, garlicy, dilly, fresh and healthy pickles ready for your charcuterie board or relish tray. I think these would make a great hostess gift for holiday parties too 🙂
Back to the garden planning drawing board for me, I will be sharing more of my money-saving recipes and projects around the home in the weeks to come. Stay tuned!
As always thank you for reading! Hugs, Tanya