My grandparents grew lots of cucumbers on their farm on Long Island. Come late summer my grandmother would make jars of pickles, using lots of the fresh dill from the farm. I have to settle for buying my product at the farm stand today, but I don’t need to settle on the flavors I enjoyed from my grandmother. This is a really easy recipe for making pickled cucumbers , perfect for any weekend barbecue , as well as a low calorie snack to enjoy anytime! This is simply cutting a few things , boiling a few ingredients and you have pickled cucumbers to go! Impress your family and friends this weekend with this simple delicious side!
From by the bay wishing you pickled food memories!
Pickled Cucumbers with Dill and Lemon
Makes 1 quart
- 1 pound kirby cucumbers
- 1 shallot
- 3 cloves garlic
- 3 springs dill
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1/2 cup lemon juice
- 1 teaspoon sugar
- 3 teaspoons fine sea salt
- 1 teaspoon whole black peppercorns
Have ready a 1 quart size glass container such as a mason jar. Trim the ends off of the kirby cucumbers and slice in 1/4 inch rounds. Peel and thinly slice the shallot. Peel and crush the garlic cloves. Take the glass jar and layer the cucumbers, then shallots , garlic and dill. Repeat until you have layered all your ingredients. Add the remaining ingredients into a saucepan and bring to simmer. Remove from heat and pour over the cucumbers. Let cool to room temperature. Seal tightly and place in the refrigerator for at least 2 hours before serving. The pickled cucumbers will last about 2 weeks stored in the refrigerator.