This year the best performing vegetable of our little balcony garden project were cucumbers. Maybe it was beginner’s luck or they just really liked it there, but our two plants provided us with enough cucumbers to get through summer. At one point in August we harvested so many, I decided to pickle a bunch.
A quick search on the web confirmed what I already knew: preserving cucumbers is quite a no-brainer and you will basically have all ingredients that you need at home. As I had just bought a big bottle of rice vinegar I used that one, but you can also try any other white vinegar. I also chose to make a quite basic variation using only pepper, but feel free to add mustard seeds, fresh dill or any other spice you see fit.
We are already through the first of our two jar’s of pickled cucumbers, they are that delicious.
Super Simple Pickled Cucumbers
Approx. two medium-sized jars
2 clean preserving jars
1 large or 2 mid-sized cucumbers
1/2 cup of water
1 tablespoon salt
1 teaspoon sugar
1 tablespoon peppercorns
1 1/2 cup rice vinegar
Cut the cucumbers in chunks about as high as your preserving jars, then I cut these chunks in half and sliced them. Stuff the sliced into the jars.
Mix the water, peppercorns, the salt and the sugar in a small pan and bring it to a boil. Take the pan off the heat and add the vinegar. Now pour the mix into the jars with the cucumbers. Close the jars tightly and let them cool down to room temperature before you put them in the refrigerator.
You can enjoy the cucumbers as soon as they are cooled down, but if you give them a few days in the fridge they will only get better.