Eat Like The Great Gatsby—Make Sour Cucumber Quick Pickles!

Midsummer brings an abundance of fresh produce.  Extend the shelf life of cucumbers by pickling them.  These pickles are zesty yet refreshing! 

​I adapted Mrs. Williams’ original recipe for quick pickling, a more modern technique.  Quick pickling is easy and doesn’t require any canning equipment, which makes it ideal for beginners.  The original recipe makes such a big batch of brine that you could pickle an entire garden of cucumbers.  I’ve adjusted the scale of the recipe to be smaller.  The original recipe also uses teacups as a unit of measurement.  I used a vintage 1920s teacup to convert this measurement into tablespoons. 

To make this recipe, you’ll need:
- 2 large cucumbers, peeled and sliced
- 2 16-ounce Mason jars with lids and bands
- 1 pint apple cider vinegar
- ¼ cup water
- 2 tablespoons salt 
- 2 tablespoons ground mustard
 
1. Fill the Mason jars with cucumber slices. 

2. In a saucepan, bring the apple cider vinegar and water to a boil for 5 minutes. 

3. Once it has cooled, add salt and ground mustard to the liquid and stir. 

4. Pour the brine into the Mason jars, covering the cucumber slices.  

5. Close the Mason jars and refrigerate them.  Allow the cucumber slices to pickle in the brine for 24 hours. 

Your sour cucumber pickles are ready to snack on or use in your favorite sandwiches, salads, and light summer fare!  Store quick pickles in the refrigerator for up to a month. 

Take this recipe and make it your own!  Experiment with pickling other types of vegetables along with cucumbers and adding fresh herbs and spices.  Have a beautiful, flavorful summer!