Our cucumber plants produced some very strange looking cukes this year. Sorry to tell you, but I don’t have a picture of the deformed produce. Just use your imagination; a pear shaped cucumber at that! Surprisingly, it tasted just like a cucumber! 😉 Needless to say, we didn’t have enough to make any pickles. I have never had a large vegetable garden, therefore I haven’t gotten into canning. I do love to make my own pickles, though. After much trial and error, I think these uncanned cukes are not too bad. A canning pot is not necessary. If you like the crisp Claussen brand pickles, you’ll like these. A little salty, but not with the overpowering vinegar flavor that a lot of pickles have. The good thing is, you can adjust the salt or vinegar according to your preference. 🙂
- Slice your cucumbers. I like to get the long English cucumbers because when cut in half, they fit right into the jar. I only cut up one cucumber, usually.
- Have a clean jar on hand. I used a regular 1 qt. canning jar.
- Stuff ’em in.
4. Add water to where grooves start at top of jar. (About 2 c.)
5. Add 1-1/2 Tabsp. of Canning & Pickling Salt. (1 Tabsp. gives a very light salty flavor. Feel free to add just a tad more.) Find in baking aisle by salt or canning stuff.
6. Add 1/8 to 1/4 c. vinegar. (Again, 1/8 c. of vinegar gives a light vinegar flavor, but adding up to 1/4 c. will not overpower the cucumbers.)
That’s it! Store in fridge for 1-2 days before the cucumbers soak in the flavors of the vinegar and salt. Enjoy with a great sandwich!