Summer is in full swing and my garden sure did pump out an abundance of cucumbers. This year, I decided to try my hand at growing Sumter pickling cucumbers. It was exciting to see the beginnings of tiny cucumber growth, but then, bang! One day they were all ready to be picked at the same time. Uh-oh. Normally, this would have been fantastic, but at the time I didn’t have a functioning kitchen so pickling was pretty much out of the question. Or was it?
Not one to let fresh produce go to waste, I busted out my travel burner and proceeded to scour the internet for a quick and easy recipe. I finally found a winner here. Having made dill pickles before, I wanted to try a new flavor profile so I just slightly modified the recipe to suit my taste on this particular day.
adapted from The Kitchn
2 pounds pickling cucumbers
1 1/2 cup white vinegar
1 1/2 cup water
2 tbsp kosher salt
6 peeled garlic cloves
1 tsp black peppercorns
1/2 tsp sansho peppercorns
6 fresh shiso leaves
Wash and slice cucumbers. I made spears and rounds.
In a medium pot, combine vinegar, water, and salt. Bring to a simmer.
Tightly pack cucumber slices into jars so that they are snug, but not too tight.
Pour the brine into the jars, leave 1/2 inch headspace.
Tap jars lightly to get rid of air bubbles. Put lids on and leave jars out until they are room temperature, then refrigerate for at least 48 hours before eating.