You can't ever eat all the cucumbers, so here is a quick pickle recipe that will keep your harvest around for as long as it takes to eat them.
Course Condiment
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Author Chad Groetsch
Ingredients
3#cucumbers
6cloves of minced garlic
4tspdill
1tspred pepper flakes
2cupscider vinegar
2cupswater
2tbsppickling salt
Instructions
Start by making sure you have two cleaned and sanitized quart jars.
Wash, dry, and cut cucumbers into spears or slices.
Add 1/2 of the garlic, dill, and pepper flakes into each jar.
Pack cucumbers into jar. With spears you might want to tip jar and switch between thick and thin ended spears at the bottom of jar.
In a pot mix together the vinegar, water, and salt. This is your brine.
Bring your brine to a boil and pour into jars up to 1/2 inch from the top.
Remove excess bubbles by gentle tapping the jar on the counter.
Place lid and band onto the jar and boil in a canner for 10 minutes.
Notes
As the jar cools it will seal. If not, something when wrong. You don’t have to have a pressure canner for this, just a deep stock pot that will allow water to come up over the lid is necessary.