Pickling veggies is a great way to capture the essence of your harvest and preserve it for weeks to come. Enjoy these pickle slices on sandwiches, salads, or just as a great, crunchy snack.

Recipe by our farm chef, Carly Silberman

Yield 1 pint sized jar

Ingredients

  • 1 cup Distilled Water
  • ⅓ C Vinegar (Apple Cider, Red Wine, Rice Wine, or White)
  • 1-2 Tbsp Granulated Sugar
  • 1 tsp Kosher or Sea Salt
  • 1 cup Sliced Cucumber, washed and peel left on
  • 2 Scallions, sliced into thin rounds
  • 1 Whole Clove Garlic, hand peeled, don’t cut ends
  • Fresh Dill Sprigs
  • ½ tsp Pickling Spice
  • 1 Pint Size Mason Jar

Directions

  1. In a small bowl, dissolve sugar and salt in vinegar. Once dissolved, whisk in water.
  2. Cut cucumbers into rounds with peel left on. 
  3. Pack cucumbers into jar, alternating with scallions, garlic, and dill. Sprinkle pickling spices on top.
  4. Pour vinegar brine over veggies and seal jar.
  5. Place into side door of refrigerator and wait at least 24 hours until enjoying. Move jar to the back of fridge once you would like pickling to cease. Enjoy for 2 weeks!  Vinegar brine may be re-used once, just add more veggies!