Ingredients
- 2 telegraph cucumbers
- 2 cloves of garlic
- 1 lemon
- 1 tsp dried chili
- 1/4 cup soy sauce
- salt
Preparation
- Prepare the cucumbers:
- Slice off the ends of each cucumber, then cut them into large chunks (1 inch or so).
- Put them in a large bowl and add water and salt. Allow to sit for at least 30 minutes and up to an hour, stirring occasionally so that all of the cukes are exposed to the brine.
- Make your brine:
- Bring 1 quart of water to a boil over medium heat on your stovetop, then pour it into a large bowl or container with 1/4 cup kosher salt dissolved into it (this will give you about 3 cups total).
- Drain and rinse Mix the rest of your ingredients together and pour over your cucumber Enjoy for the best pickle ever!
Make this when you have time, it’s worth it!
This pickle recipe is a great way to use up your summer cucumbers. It takes some time, but it’s well worth the wait. Once you’ve made this batch of pickles, you can keep them in the fridge for several months and use them as needed (if they last that long!).
- Time Required: 6-8 weeks
- Difficulty Level: Easy-Moderate
- Why it’s Worth It: The tangy flavor and crunchy texture of this tasty treat makes it perfect on sandwiches or with cold cuts, cheese and crackers. Plus they’re easy to store so you can enjoy them later!
Conclusion
And here you have it! Wrigly Cucumber Pickle. This is a family-favorite recipe, so if you make it, let me know how it goes. I’d love to hear from you!
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