This month we are featuring cucumbers! Cucumbers grow from June to October and are incredibly versatile.  There are two main types of cucumbers.  The slicing variety can be field- or hothouse-grown. Field-grown cucumbers are 6 to 9 inches long (15 cm to 22.5 cm) and have glossy dark green skin. Pickling cucumbers or ‘picklers’, as they are commonly known, tend to be shorter, thicker, less regularly shaped than the slicing variety, and have bumpy skin with tiny white or black-dotted spines.

Today we’ve got a delicious and easy recipe to get those pickles going for your summer BBQs. Developed by Emily Richards, these easy pickles are great for picnics, BBQs, or snacking!.

Easy Fridge Pickles

Prep time: Just 5 minutes!
Cook time: n/a
Serves/Yield: 2 cups (500 mL)

1 English cucumber, sliced
3/4 cup (175 mL) white vinegar
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) pickling spice (optional)
1 tsp (5 mL) kosher salt

In a large bowl, whisk together vinegar, sugar, pickling spice, if using and salt until sugar is almost dissolved. Stir in cucumber slices to coat. Layer cucumber slices and vinegar mixture in glass jar with lid. Seal and refrigerate for at least 2 hours or up to 3 days.


What’s your favorite pickle recipe? Have you ever tried making your own?

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