Marinated Summer Cucumbers
Equipment
- Ice Cream Bucket
- Food Processor or Madonlin
- Potato Peeler
- Colander
- Large Mixing Bowl
Ingredients
- 20 small garden cucumbers or 10 store bought cucumbers
- 4 Tbsp canning salt or kosher salt
- finely ground black pepper to taste
Brine
- 1 1/2 cups Sugar
- 1 1/2 cups white vinegar
- 1 cup water or more if needed
Instructions
- Mix sugar and vinegar together and set aside. This is the brine. You will add water later on.
- Wash and peel cucumbers.
- Slice cucumbers very thin using a mandolin or food processor.
- Place sliced cucumbers in large colander with a large bowl underneath to catch drippings. Salt cucumbers and let sit for several hours or overnight in the refrigerator.
- When the cucumbers have released their liquid, go ahead and dump that out. Put cucumbers in the bowl and rinse a few times in cold clear water. You want to remove the salt you put on the cucumbers. They will still have some salty flavor, but it should be faint. Taste them to see.
- When cucumbers are rinsed really well, squeeze out excess liquid with your hands and place them into the ice cream bucket.
- Pour brine over cucumbers and add up to 1 cup of water if necessary. You want to add enough water to the cucumbers and brine to cover the cucumbers completely.
- Sprinkle with pepper to taste, if you like pepper and refrigerate.
Notes
Grandpa Kay always wanted lots of pepper so that's how Grandma Marilyn made them. They were always delicious and a sign of summer.
We have added dill from the garden instead of pepper. Another version we did we used some rice vinegar and red pepper flakes for an Asian flare. Both were good. We were just trying to vary it a bit because we made so many that summer.
Tried this recipe?Let us know how it was!
Marinated Summer Cucumbers
Servings: 1 gallon
Equipment
- Ice Cream Bucket
- Food Processor or Madonlin
- Potato Peeler
- Colander
- Large Mixing Bowl
Ingredients
- 20 small garden cucumbers or 10 store bought cucumbers
- 4 Tbsp canning salt or kosher salt
- finely ground black pepper to taste
Brine
- 1 1/2 cups Sugar
- 1 1/2 cups white vinegar
- 1 cup water or more if needed
Instructions
- Mix sugar and vinegar together and set aside. This is the brine. You will add water later on.
- Wash and peel cucumbers.
- Slice cucumbers very thin using a mandolin or food processor.
- Place sliced cucumbers in large colander with a large bowl underneath to catch drippings. Salt cucumbers and let sit for several hours or overnight in the refrigerator.
- When the cucumbers have released their liquid, go ahead and dump that out. Put cucumbers in the bowl and rinse a few times in cold clear water. You want to remove the salt you put on the cucumbers. They will still have some salty flavor, but it should be faint. Taste them to see.
- When cucumbers are rinsed really well, squeeze out excess liquid with your hands and place them into the ice cream bucket.
- Pour brine over cucumbers and add up to 1 cup of water if necessary. You want to add enough water to the cucumbers and brine to cover the cucumbers completely.
- Sprinkle with pepper to taste, if you like pepper and refrigerate.
Notes
Grandpa Kay always wanted lots of pepper so that's how Grandma Marilyn made them. They were always delicious and a sign of summer.
We have added dill from the garden instead of pepper. Another version we did we used some rice vinegar and red pepper flakes for an Asian flare. Both were good. We were just trying to vary it a bit because we made so many that summer.
