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Fresh Sour Pickles


Fresh Sour Pickles

Makes about 8 servings


1 cucumber, sliced ¼ inch thick 1 ½ Tbsp salt 1 Tbsp dill seed 1 medium onion, sliced thinly Pinch black peppercorns 1 wide-mouth quart jar with a lid 1 weighted lid to fit inside jar (try a yogurt lid with a clean rock on it)

Rinse the cucumber slices in cold water. Dissolve the salt in 2 cuts of water. Place the dill, onion slices and peppercorns in the bottom of the quart jar, then pack the jar with the cucumber slices.

Pour the salt brine over the cucumbers and fit weighted lid in the jar to keep the cukes fully submerged. Store in a cool place for 3-4 days. Check daily and skim any mold from the surface of the brine. Ready to eat in 3-4 days; Store in refrigerator after a week.


From Melanie T., picked up during her time at Rock Spring Farm


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