Trim Health Mama Fuel Pull / Keto / Low Carb / Gluten Free / Sugar Free
When we lived back in Ukraine my grandma had a huge garden. Gardening was essential if you had a big family and our garden did not disappoint. We lived in a small village named Hutisko, everyone knew everyone. Grandpa was a super talented wood carver (I’ll have to share some of his work soon) he made eagles the size of my Lucas and all by hand, his work is truly incredible. Grandma was a homemaker but she also worked in the field working for the agricultural sector of our village.
Grandma’s garden was great, every season she would plant potatoes, cucumbers, tomatoes and peas. Our fruit trees and bushes were amazing, we had strawberries, gooseberries, cherries, pears, raspberries, apples, red and black currant. We were dirt poor but boy, my childhood was awesome!
Grandma canned pickles and tomatoes all the time. Even after we moved here grandma canned every year.
My grandma would be horrified if she saw my garden, I definitely do not have any Ukrainian roots (no pun intended!) when it comes to gardening. Up until last year I knew nothing about gardening (and still don’t), I woke up one Saturday morning and told my husband I wanted a small garden. We went to the farmers market that morning, picked up some plants and by that evening he had built me raised boxes for the plants. We planted tomatoes, cucumbers, zucchini and the most bitter lettuce that I have ever tried in my life. I took a step back and prayed over all the newly planted plants. We had such a great harvest that year. I did the exact same thing this year and here is the result. My tomato plants are taller than me, we have enough cucumbers to make salad daily and I have more tomatoes that I know what to do with. The lettuce was great also before the cucumber plants ‘tramped’ them.
Our family loves cucumbers and pickles. I haven’t tried my hand at actual canning but these quick half pickled pickles (try saying that 5 time fast…) are so easy and delicious. My kids are very picky but this is one of the few things the entire family agrees on.
When I say they are quick I mean it, it takes a total of 10 minutes to ‘pickle’ these cucumbers. They are crunchy and pair perfectly with any meal, they are also great as a snack.
For this recipe you will need 10-12 small cumbers, it’s important not to use chunky cucumbers – they are too ‘seedy’ and won’t work well. Depending on the size of the cucumbers they will need to be cut either in half or fourths. It’s also important to use either Kosher or sea salt. You basically want pure salt with no added agents in the ingredients, pickling salt will work as well. You will want to use a large jar or a medium size pot for this recipe.
Ingredients
- 10-12 small cucumbers
- 5-6 stalks of dill weed, cut at the root
- 1 tsp peppercorns
- 2 tbsp Kosher salt
- 2 bay leaves
- 3 garlic cloves, sliced
- 4 cups water
Instructions
1. Cut the dill weed into 4 inch stalks, the cucumbers in half or fourths and slice the garlic.
2. Layer half the dill weed on the bottom of your pot (or jar), toss half the garlic, 1 bay leaf and 1/2 a tsp of peppercorns. Add in the cucumbers and do the same with the rest of the dill, garlic, bay leaf and peppercorns.
3. In a separate bowl combine 4 cups of water and 2 tbsp of salt, stir until the salt is fully dissolved. Carefully pour the water over the cucumbers. Cover the pot with a thin kitchen towel and leave overnight on your counter.
4. In the morning cover the pot with a lid and place it in the refrigerator. Allow the pickles to sit in the refrigerator for 2-3 hours to get cold. The half pickled pickles are best if eaten within a week. They are so delicious ours normally do not last longer than a few days.
If you make this recipe or any of my recipes please leave a review here, thank you! You can also follow me on Instagram at @mytrimkitchen.
Ingredients
- 10-12 small cucumbers
- 5-6 stalks of dill weed, cut at the root
- 1 tsp peppercorns
- 2 tbsp Kosher salt
- 2 bay leaves
- 3 garlic cloves, sliced
- 4 cups cups water
Instructions
- Cut the dill weed into 4 inch stalks, the cucumbers in half or fourths and slice the garlic.
- Layer half the dill weed on the bottom of your pot (or jar), toss half the garlic, 1 bay leaf and 1/2 a tsp of peppercorns. Add in the cucumbers and do the same with the rest of the dill, garlic, bay leaf and peppercorns.
- In a separate bowl combine 4 cups of water and 2 tbsp of salt, stir until the salt is fully dissolved. Carefully pour the water over the cucumbers. Cover the pot with a thin kitchen towel and leave overnight on your counter.
- In the morning cover the pot with a lid and place it in the refrigerator. Allow the pickles to sit in the refrigerator for 2-3 hours to get cold. The half pickled pickles are best if eaten within a week. They are so delicious ours normally do not last longer than a few days.
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