Easy Fresh Cucumber Pickle
Inspired by a recipe from our favorite food blog, Smitten Kitchen, here is a quick and easy fresh pickle that tastes delicious. We’ve tweaked the recipe just a little by adding garlic and/or garlic scapes for an extra kick.
Garlic and/or garlic scapes
We usually make this recipe in small batches using 2 or 3 pickling type cucumbers about 4″ long, but you can use any type of cuke with a tender skin. We grow a small cucumber variety called ‘Little Leaf’ for its disease resistance. It works quite well in this recipe.
Slice cucumbers into round slices about 1/8″ thick. Place in a glass pint or quart mason jar. Add 1/2 tsp sea salt, 1/3 cup vinegar, a few springs of fresh dill (heads or fern), a couple wounded cloves of garlic (just slightly smashed) or a few 1″ pieces of garlic scape.
Put a lid on the jar and give it a few shakes. The liquid will seem too low, but it will increase as the salt draws out the liquid of the cucumbers. Place in refrigerator and give jar a few shakes over the next few hours. Ready to eat in a couple hours but even better overnight.