It is the season for harvesting and making pickles. I feel compelled to share this incredibly simple pickle recipe. I broke down the cost of the recipe because, if you are like me, you love a great recipe but buying all the ingredients is overwhelming and ends up costing more than you anticipated.
The total cost for everything was $22.44, this includes large quantities of seasonings and vinegar, which can be used for other recipes or to remake this recipe and more than enough garlic. I was able to harvest cucumbers from my vegetable garden, I did not have to buy those, but I included them in the price for you. If you are buying the cucumbers from a grocery store be sure to purchase pickling cucumbers, other cucumbers have a wax coating and will not pickle.
To help reduce the cost you can simply use any old large jar or jars, I used a recycled jelly jar, pickle jar and mason jar I had in my cabinets. I also grew the cucumbers, shopped locally for the majority of the ingredients and the things I couldn’t find (Dill, Mustard Seed & Kosher Salt) I purchased from the store. Here are the ingredients you will need along with the cost of each. Keep in mind the cost will vary.
Shopping List
Garlic 6 minced cloves: $1.59 pack of 5 heads
Pickling Cucumbers 5 or 6 medium size: $0 (harvest your own) $0.65 each
Onion 1/3 cup minced: $0.86 per onion
Mustard Seed ½ tablespoon: $3.19 per jar of seasoning
Dill 3 or 4 tablespoons: $2.36 per jar of seasoning
Cider Vinegar 2 cups: $1.55 per bottle
Kosher Salt ½ cup: $8.99 per box
Water 1 ½ quarts: $0.00
The first step is to cut your cucumbers into slices, I did a variety of chips and lengthwise slices. Be sure to cut off the ends and discard them, they will not pickle and can be tough. After you sliced the cucumbers place them in the large jar or jars and set aside.
Next, combine all other ingredients in a medium pot and boil to dissolve the kosher salt, stir occasionally. Once the liquid reaches a boil, remove pot from the stove and place in the refrigerator to cool for 1 hour or until liquid is cool to the touch. Pour over the sliced cucumbers and let sit on the counter for three days, shaking jar or jars daily. After three days the pickles are ready to eat or place pickles in the refrigerator and store for up to one year.
When you make this recipe share a picture of your finished pickles and tag @madara_farms on Instagram.
xoxo Amelia
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