|Cucumis melo var. flexuosus pickles|
Modified Refrigerator Pickles
The original recipe is from the Monterey Bay Spice Company Website, One-Day Herb And Garlic Pickles. When our Armenian cucumbers ran rampant last year we found this recipe. We loved it, gave it to everyone we visited with and did not know even one person that didn't like how they turned out.
The recipe is quick and easy, ready to eat in 24 hours (or less)!
- 1 large Armenian cucumber, quartered, seeded and sliced
- 1 tablespoons sea salt
- 1¼ teaspoon dried dill weed
- 1 teaspoon minced garlic
- ½ teaspoon dry mustard
- ½ teaspoon whole black peppercorns
- ¼ teaspoon celery seeds
- 1 cup white vinegar
- 1 cup distilled water
- Combine the water, vinegar and salt in a saucepan and bring to the boil; remove from heat.
- While waiting for the water to boil, put the dry ingredients in the bottom of two 1-quart mason jars.
- Pack the cucumber slices into the jar.
- After the water has boiled, pour the hot brine over the cucumber slices, screw down the lids and give them a good shake.
- Let the jar cool to room temperature, or about 2 hours.
- Turn the jars upside down for a few hours to soak the cucumber slices at the top of the jars.
Cucumis melo var. flexuosus pickles
- Refrigerate for 24 hours before serving.
- Use within 3 to 4 weeks if you prefer crisp pickles. Longer than that, the pickles may become soft textured.
Because of this recipe, and having our very prolific cucumber vines, we don't purchase pickles any more. We just make some when the cukes are available. Good snacking!