Cucumbers! They’re delicious, but they don’t keep very long in the vegetable bin and the freezer is not an option. Gardeners and CSA members know that the leap from no cucumbers to buckets full is sudden. What to do with all those cucumbers when you don’t (have time to) can pickles? Toss them in a pickle jar.
Buy time with a pickle jar
Whenever you have more cucumbers than you can manage, take a couple of minutes to rinse and slice them (peel if you prefer), then toss them in the pickle jar, shake to mix the liquid and slices, and refrigerate.
The liquid you keep in your pickle jar is up to you.
- If you make pickles, save the extra pickle juice in a jar in the fridge. You can toss cucumbers (or other vegetables) in the jar to make them last a little longer. They won’t last as long as truly pickled vegetables, but the pickle juice will buy you some time.
- If you’re not the canning type, dissolve about 1 tsp pickling or kosher salt in 1 cup of white or cider vinegar. Again, vegetables tossed in this solution will have a shorter life than canned pickles, but the vinegar solution buys you more time than if you just toss the extra cukes in a vegetable bin. If you want to add seasonings, add whole, not ground seasonings. Peppercorns and mustard seeds, for example.
- Finally, leftover juice from store bought pickles can be used to buy some extra time. This is a particularly pleasing alternative if you discover a brand of pickles you adore and hate throwing that delicious pickle juice down the drain. Use it!
©Copyright Pennie Nichols. All Rights Reserved, 2017.