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The other day I visited Spokane Vets on the Farm and was blown away by their 3+ acre farm and how they’re using regenerative farming to grow better produce to feed our community.
I actually stumbled upon them when I was researching ways to learn more about farming in the PNW area.
According to their website, Vets on the Farm is designed for Veterans seeking a new mission and a way to transition back into civilian life through careers in agriculture, farming, ranching, or other conservation-based industries. Their mission is to provide resources and opportunities for education, partnership, and employment to help reach that goal.
I was on the property for about two hours with all three of my kids and we asked ALL the questions in the world about their operation and the produce they grow. While I was there, I learned that they offer an internship for veterans / transitioning military members and I think I’m going to apply.
While there’s so much I learned in the three years gardening in our old home in Illinois, but there’s more that I don’t know and I’m hoping this program will teach me.
After we’d had our fill of questions answered, they loaded me up with half a dozen very large cucumbers, peppers, tomatoes and carrots. We enjoy all those veggies in our home and gratefully accepted. The next day, however, I realized I had three other large cucumbers that needed to be eaten. Our baby chicks aren’t old enough to enjoy that sort of treat, yet. So, I figured I’d whip up these easy pickles.
Ingredients & Substitutions
- Cucumbers – use any type or size. Cut them in the shape you desire. I sliced rounds for this recipe.
- Sugar – This flavors the cucumber. While this can be optional, I highly recommend. Remember, the sugar is for the brine which you soak the cucumber in… it’s not meant to sweeten the pickles.
- Salt – for flavor. This is also meant for the brine, not to salt the pickle. I used regular table salt, but you can use any that you have. Pickling salt, kosher salt, or natural sea salt could be just fine. These will not turn your brine cloudy, like other anti-cake like agents.
- Vinegar – for preserving that pickle flavor. I used plain white vinegar, but apple cider vinegar could be substituted.
Optional Ingredients (choose your variation)
These pickles are pretty versatile and you can vary the ingredients. Perhaps you’ll like:
- Dill – For flavor. For the traditional dill pickle flavor, use fresh dill. I’ve used dried dill weed in a pinch and it worked really well.
- Pepper – You can use white or black pepper, though I prefer black.
- Garlic – Not only does garlic have great health benefits, it adds flavor to these pickles. It’s technically not required, but in our home – it is a MUST in our pickles.
- Vegetables – To accompany your pickles. A really popular variation is green bell peppers and onion. I’ve seen green beans, carrots and cauliflower as well.
- Mustard Seeds – For sweeter pickles.
Follow these steps:
- Wash cucumbers well. *Optional – score the cucumbers along the sides to allow brine to penetrate best.
- Slice cucumbers (and any other vegetables you plan to incorporate). You can slice into spears, rounds or squares. I prefer sliced rounds as it’s easier for the brine to soak in.
- Place veggies in a big bowl and add the dill, garlic, and spices.
- Add sugar and salt and stir well. Allow to sit for 1-2 hours to allow cucumbers to release their liquid. DO NOT TOSS IT!
- Add vinegar over the watery cucumbers and stir.
- Transfer to a fridge safe storage container. I like to use these mason jars with reusable lids.
- Refrigerate for at least 4 hours before enjoying. These will keep well in the fridge for up to 2 months.
Various Flavor Options
- Basic Dill Pickles: 1/4 Cup fresh dill (or 2 tbsp dried dill) and 5-6 cloves of garlic, sliced or minced.
- Spicy Pickles: Add 1 tsp of red pepper flakes or a few sprinkles of cayenne pepper to the basic dill recipe.
- Green Pepper & Onion Pickles: Add 1 seeded chopped green pepper and 1 peeled and sliced onion to the basic dill recipe.
- Pickled Veggies: Add 1 sliced onion, 5 cloves of garlic sliced/minced, 1 cup of cauliflower, and 1/2 cup of carrots to the basic dill recipe (Only use 6 cups of cucumbers for this recipe).
- Bread and Butter (The sweet kind of pickles): Increase the sugar to 3/4 cup and reduce the salt to 1 tsp. Do not include the dill and add 1 tsp of mustard seeds. *Optional, you can add onion to this variation as well.
Making pickles can be creative. Try something new, and if you like it – great! If not, then you’ve learned something new.
These are meant to remain in the fridge; they are NOT shelf-stable.
Overnight Pickles
Ingredients
Method
- Wash your cumbers really well.
- Score the sides of them with a fork making long lines on the cucumbers. (Optional, but this will allow the brine to penetrate the cucumbers better).
- Slice the cucumber (and other veggies you choose).
- Place the sliced cucumbers, dill, garlic pepper, spices and/or any other veggies you choose in a large mixing bowl.
- Sprinkle the sugar and salt over the veggies. Give a good stir and allow them to sit for 1-2 hours. This marinading step allows the cucumbers to release their liquid - don't pour off this liquid!
- Portion out cucumbers into a storage container. I like to use mason jars with reusable lids.
- Pour the vinegar over the watery cucumbers and stir allowing air bubbles to leave.
- Store in the fridge for up to 2 months.
Notes
- The sugar and salt levels aren't going to be eaten, per se. They're used to create the brine which you will not be eating... unless you like to drink pickle juice.
- Ensure your air tight container is clean to ensure longer lasting pickles.
- These are not shelf-stable pickles and must be refrigerated.