Jenni tested this recipe with regular NMF cucumbers, and after careful tasting by the farm crew, the feedback is all positive! No need to worry about canning or preserving, just pop the jar into the fridge and enjoy daily! Jenni’s been enjoying a pickle or two alongside every lunch and dinner all week.

The Victory Garden Cookbook

Ingredients

- 2 1/2 LB cucumbers, about 5-6 cucumbers or 12 pickling cucumbers

- 1 large clove garlic, add more if you like!

- 1 tsp dill seeds (optional)

- 1/2 tsp coriander(optional)

- 1/4 cup kosher salt

- 1/4 cup white vinegar

- 2 1/2 quarts water

Directions

-Clean cucumbers well. For regular cukes, cut in half, then slice into quarters lengthwise. For pickling cukes, just cut in half lengthwise.

- Flatten unpeeled garlic clove with back of a knife. Place cukes, garlic, dill seeds, and coriander in a bowl, glass jar, or crock large enough to allow at least 2 inches of space between the pickles and top of the container. You can also use a couple smaller containers.

- Bring salt, vinegar, and water to a boil and boil this brine for 2 minutes.

- Pour brine over the cucumbers and weigh down with a plate and or heavy cups and cans. Brine should be at least 1 inch above cucumbers.

- Keep at room temperature overnight, then refrigerate either in the crock or in jars filled with brine. Stores for a couple weeks in the fridge.

-Optional: marinate at room temperature longer for more sour. Taste test regularly and pop them into the fridge when you like the taste.

- Enjoy!