Quick Pickle Recipe
We often find ourselves with an overabundance of pickling cucumbers. This is our favorite way of making a quick easy pickle that is still crispy, fresh and tangy. If you're growing your own cucumbers and have plenty of plants, you may even consider harvesting your gherkins while they are still small and pickling them whole like a homemade cornichons.
Pickled Cucumber Recipe:
Slice cucumbers thinly on a mandoline or by hand or cut into spears. Place in a mason jar with a teaspoon of pickling spice, 1/2 teaspoon of salt, and a tablespoon of honey and any fresh herbs (dill, cilantro, parsley, chives) on hand. Heat 1 cup of vinegar and 1 cup of water to a boil and pour over the cucumbers and fixings. Once the pickles have cooled place them in the fridge and eat after 24 hrs. Store in the fridge for about a week.