June is just around the corner, and I am looking forward to fresh summer vegetables. Especially cucumbers that are organic and fresh from the farmer’s market.

But I have yet to see any locally grown pickling cucumbers yet. Maybe in a few more months.

As soon as I get my hands on them, I would also love to try making my own pickles.

“Bread and Butter Pickles” are some of my favorite because they are a bit sweet, tangy, and crunchy. They are perfect additions to any sandwich or salad.

These cute little garden cucumbers would make great pickles! Photo from University of Wisconsin.

In the botany world, cucumbers are a fruit with it’s blossoms that are then pollinated. But in the culinary way, they are refer to as a vegetable. Either way, they are great eaten fresh, pickled, or stir-fried.

The easiest recipe I’ve come across for pickles is from the June issue of Country Living magazine.

The ingredient list isn’t bad and shouldn’t take more than a few hours to finish.

Here is the recipe Chef Jason Robinson of the Inn at Dos Brisas in Texas shared with the readers of Country Living’s magazine.

Ingredients: 1 lb of Kirby cucumber (although I think any small pickling cucumber would be fine). 1 large sweet onion, 1/4 cup kosher salt, 1 cup of sugar, 1/2 cup distilled vinegar, 1 tbs ground turmeric, 1 tbs mustard seeds, and 1 tbs ground coriander.

I have most of the ingredients available, except for the coriander. But I do have fresh green coriander seeds that I could substitute.

And for the kosher salt, I would rather use sea salt. As Karen Soloman, the queen of pickling suggested they give pickles the extra crunch!

Here is the instruction:

Mix the cucumber, onion, and salt in a big bowl.

Then cover this bowl with ice and let it sit out for 2 hours.

In a pot, bring the sugar, vinegar, and spices to a boil.

Strain the cucumber and onion then add to the pot.

Bring this mixture to a boil then remove from heat.  Let it cool.

Chef Jason noted that you should store this in the refrigerator in a covered container for up to 3 weeks. I think it’s OK to just let it sit in a cool, dark place for a few days and see if it’s ready for eating.

Once I gather all my ingredients, especially the organic cucumbers, I will try to make my first batch of pickles. So stay tuned for updates.

I have made pickled daikon and carrots in the past and they came out really good. Should anyone else have any other great pickle recipe to share, please let me know. Thanks!