Like pickles?  You’ll LOVE this recipe – we’ve become addicted to it in our household!  It’s a terrific way to use up extra pickles from the garden, get more veggies in your kids and it’s a fun and easy little project to do as a family.

Not only are cucumbers refreshing, but they contain an impressive amount of Vitamin K as well as Vitamin C and potassium.  The peel is a good source of fiber, so leave that on – even if you aren’t a fan of the peel, it does get a little softer when pickled and you won’t notice the texture and flavor as much.

Homemade Picklescucumbers en route to pickledom

Makes 1 mason jar

2 to 3 cucumbers, sliced

1 stalk celery, chopped

1/3 medium onion, chopped

1 cup white vinegar

2 T sea salt

water

Step one:  Fill the bottom of your jar with the vinegar and salt.  Add the celery, onion and then fill the jar about halfway full of cucumber slices.

Step two:  Add water until the cucumbers are submerged.  I typically shake the jar a bit at this point (with the lid on of course) to fully distribute the salt.

Step three:   Fill the jar the rest of the way with cucumber slices and then pour water on top until full.  Shake for thirty seconds or so.

Step four:  Store jar in your fridge for one week, then enjoy!

We enjoy these with sandwiches, burgers, or as a savory addition to our cheese plates!

Have you ever made pickles before?  What is your favorite way to use up extra cucumbers?

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Shared on Tasty Traditions, Real Food Wednesday, The Mommy Club and Works for Me Wednesday.

 

 

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