It is summer, and the living is easy — 99° here at 6 pm on June 4 — after an absolutely beautiful spring, I think we’re going to have a Long. Hot. Summer. We made the first of our annual visits to A & N Blueberry Farm early Friday morning to pick blueberries (I got 10.5 pounds and Jen got around 7… pretty sure we’re going to have to squeeze in another trip!). They also had some other fresh produce for sale and I picked up some of Sarah’s delicious blueberry jam (because I don’t can), cucumbers and a nice big zucchini … I already have some yellow squash in the fridge, so just might have to make some zucchini bread later this week.
I don’t can, did you catch that above? I love the idea of canning and once helped my friend, Jenny K. (Jen’s namesake!), can about 400 pounds of tomatoes (we washed them in the bathtub). My sister-in-law, Rhonda D., is the canning queen — I love visiting when the pantry is full of homemade grape jelly, corn, tomatoes and other yummy treats from their garden. So, since I don’t can, I freeze and refrigerate! I bought these cucumbers specifically to make some EASY refrigerator pickles.
7 cups cucumbers (number of cucumbers needed depends on how big they are — I used 4 today)
2 Tbsp. salt
2 cups sugar
1 cup cider vinegar
Thinly slice cucumbers — or thickly slice, up to you! I prefer a thinner slice. Place in a colander and sprinkle cucumber slices with salt. Let stand at least 2 hours.
Meanwhile, combine the sugar, vinegar and celery seeds. Let stand until the sugar completely dissolves, stirring occasionally.
Rinse the cucumber slices and drain well. Put the cucumber slices in a large canning jar—my original recipe from about 30 years ago says “or a mayonnaise jar” … can you even buy mayo in a jar these days?? Really cram the cucumber slices in tightly. I finally had an opportunity to use this cute jar that Jen made for our annual holiday cookie exchange!
And, refrigerate. Done! Now, try to wait 24-48 hours before snacking on these tasty morsels. Won’t kill you if you don’t wait, but they are better the longer they sit in the cider-sugar solution. I’m not sure if these ever have an “expiration” date … I’ve kept them in the fridge for weeks and they’ve been just fine.
- 7 cups cucumbers (number of cucumbers needed depends on how big they are -- I used 4 today)
- 2 Tbsp. salt
- 2 cups sugar
- 1 cup cider vinegar
- 1 tsp. celery seeds
- Thinly slice cucumbers
- Place in a colander and sprinkle cucumber slices with salt. Let stand at least 2 hours.
- Meanwhile, combine the sugar, vinegar and celery seeds. Let stand until the sugar completely dissolves, stirring occasionally.
- Rinse the cucumber slices and drain well.
- Tightly pack the cucumber slices in a large canning jar.
- Pour vinegar mixture over the top.
- Wait 24-48 hours before eating.