Every year my youngest son wants to grow cucumbers and make pickles. We never seem to make the pickles as we end up eating the cukes as fast as they are ready. This year I thought we might actually make some pickles as our little backyard crop was looking great and like it might give us a surplus to do just that but well things happen and it didn’t look like that was going to happen.
I did happen to stumble across a a recipe in Mother Earth News for a no cook pickle recipe. It was almost to easy so of course I had to give it a try. So I want to share it with you.
What you need is the following:
Jar(s) with a lid (clean of course)
some cukes sliced
Rice Wine vinegar
herbs of our your choice ( I used sliced garlic and dill)
sea salt to taste
You take your sliced cukes and put them in the jar. Put in your herbs and spices to your taste. Next pour in enough rice wine vinegar to cover the cukes and put the lid on. Give a gentle shake to mix it up and stick the jar in the fridge.
No really that was it. The article said you can start eating them 24 hours after you start them. The longer they stay in the jars the more flavor you will get of course. Also you can take that one lone cuke that pops up later and slice it up and put it in the jar with any uneaten pickles and just add more rice wine vinegar to cover as needed. Really? Come on, that is just to easy not to do right?
We waited 3 days before trying them out and they are sour but tasty. Guess we will see how they age.