Do you ever have a few cucumbers left over that you don’t know what to do with? You might have made pickles, salads, eaten every other one directly off of the vine, and have given so many to your family and friends that they avoid you when you come by with a full grocery sack of produce. Or, maybe you aren’t quite ready to try your hand at canning pickles, but thought you needed 3 cucumber vines this year and don’t know what to do with them all.
Don’t worry – this overnight pickle recipe just might be the perfect solution. It only takes a few minutes to prepare, there is no canning required, and by the next day, you have fresh pickles ready to devour! The secret to having crisp pickles for this recipe is threefold. You must start with freshly picked cucumbers. Soft cucumbers equals mushy pickles. You must also pick the cucumbers when they are small (3-5 inches are ideal). Leave the large or long cucumbers for your salads – they have too much water content and too many seeds to produce good pickles. You can leave your pickles whole or cut them into slices, spears, or chunks – it really is up to your preference.
Click here for this recipe: http://oldworldgardenfarms.com/2014/03/28/overnight-pickle-recipe-with-garlic-quick-and-delicious/