Easy Summer Pickles Recipes

EASY DILL PICKLE RECIPE

Steps:

• Cut the ends off each cucumber and discard. Then cut each cucumber lengthwise into 4 spears. *see note for making whole pickles.
• In a large bowl, combine cucumbers, dill and garlic; set aside.
• In a large pan add the remaining ingredients. Bring to a boil stirring frequently and just until sugar is dissolved. Pour over cucumber mixture and allow it to cool completely.
• Transfer pickles and brine to a covered dish/mason jars. Refrigerate for at least 24 hours before eating.

SUMMERTIME SWEET PICKLES

Steps:

• In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
• Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

EASY SUMMER PICKLES

Steps:

• In a very large bowl, place the vegetables and the sliced onion.
• Toss with salt and cover with cold water.
• Allow to stand for 1 hour, then drain thoroughly but do not rinse.
• In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices.
• Bring to a boil.
• Simmer 5 minutes.
• Pour the vinegar mixture over the vegetables, tossing to coat.
• Allow to stand for 2 hours.
• Transfer to a non-aluminum container and chill in the refrigerator.
• Store for up to 1 month in brine in the refrigerator.

SWEET YELLOW SQUASH PICKLES

Steps:

• In a large non-metal bowl, combine the squash and onion. Sprinkle salt over the vegetables and stir to combine. Cover and chill in the refrigerator for 1 hour. Then, drain the liquid from the vegetables.
• In a medium saucepan, combine the sugar, vinegar, mustard seeds, celery seeds, and dry mustard. Bring to a boil and stir until the sugar is dissolved.
• Add the squash and onion mixture and then return to boiling.
• Remove from heat. Ladle the hot vegetables and liquid into sterilized canning jars.
• At this point, the jars can be processed for long-term canning or covered and stored as-is in the refrigerator for up to one month.
• Chill at least 24 hours before serving.

LACTO-FERMENTED DILL PICKLES

Steps:

• Gather the ingredients together. Use small cucumbers that are slightly under-ripe, dark green and firm. If they have spikes, brush them gently to get rid of them. Trim off the ends.
• Prepare the brine. In a big pot, place water and salt and bring to a boil. Rule: For each quart of water, you need 2 tablespoons of salt. Make sure the salt dissolves completely in the water. When the water starts boiling, remove the pot from the heat and let it cool.
• Place dill on the bottom of each jar. Add some pieces of onion, few garlic cloves, few mustard seeds, thyme and pickling spices.
• Start adding cucumbers, leaving at least 2 inches of headspace from the rim of the jar. Add more garlic cloves and onions. Place a bunch of dill over the cucumbers.
• Pour the brine over the cucumbers and make sure everything is submerged in it.
• Cut the ends of the dill blossoms and use them as little sticks on top of the jar, to keep the vegetables inside the brine.
• Cover the jars with a little plate and place them outside in warm temperatures.
• During the earliest stages of fermentation carbon dioxide is released. You will notice the liquid will start bubbling, which is a good sign. In case you seal the jars with the lid, check them once or twice a day to see if the lids are building up pressure. Very quickly and carefully "burp" your jar by slightly unscrewing the lid, allowing a bit of gas to escape, and screwing it back on quickly. If you just cover the jar with a plate, you don't need to do that, just make sure nothing gets inside the jar.
• You will notice that the liquid becomes cloudier, this is a sign of lactic acid forming. This is very normal. Allow the fermentation to continue for few days. My batch was ready to refrigerate after 6 days, but keep an eye on the jars and taste the cucumbers after the 3rd day if it is very warm where the jars are sitting. They might get sour faster.
• As soon as you are pleased with the texture and taste of the cucumbers, place the jars inside the refrigerator and consume them in the next two weeks.
• Serve them with grilled or roasted meats, sausages, burgers, potatoes, stews, soups etc.

EASY HOMEMADE PICKLE

Steps:

• Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
• Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
• Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE

Steps:

• Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
• Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
• In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
• Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
• Seal the jars and store them in a cool place above freezing temperature.
• These cucumbers will not ferment and will be perfect for the wintertime.

SWEET PICKLE RECIPE

Steps:

• Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
• Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
• Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.

QUICK AND EASY PICKLES

Steps:

• Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
• Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
• The pickles will last for up to a few weeks.