Recipe: Quick Pickles

I never used to like cucumbers. I picked them out of every salad and sandwich that I ate. It wasn’t until a couple of years ago, when I had my first Japanese cucumber grown by Jamey of B5 Farm, that something changed. Japanese cucumbers have a smooth, tender skin, minimal seeds, and unbelievable sweetness, making them ideal for snacking. Suddenly, I was a full-blown lover of cucumbers. Come summertime, they’re practically all I want to eat - full of water to keep me hydrated, and deliciously crisp and crunchy.

I started growing my own cucumbers in the summer of 2025. I grew Japanese cucumbers (a variety from Johnny’s Selected Seeds called Unagi), and a thicker-skinned slicing variety (called The General, also from Johnny’s), that I used to make pickles. Johnny’s also sells seeds specifically for pickling cucumbers, but I chose a slicer so that I could also use it for salads or snacking. I learned about Johnny’s Selected Seeds while working for Texas Farmers’ Market, and they’re a favorite among local farmers for good reason. They have an amazing variety to choose from, and I’ve had great success with their seeds. I chose these two cucumber varieties because the descriptions called out their superior flavor, and they were both said to be vigorous growers. 

In my first year of growing cucumbers I had some success, but realized I had planted them in a spot that got just a bit too much sun. Their leaves were getting fried and they struggled to fruit. This year I planted them in a spot with a good amount of shade, and they thrived. I started my seeds in January, transplanted them into the garden in late February, and harvested my first cucumbers in April. They lasted through June, and at their peak I was getting 3-5 per day. 

Pickling a cucumber completely changes its flavor, turning it from mildly sweet into a salty, tangy flavor bomb. I make a quick refrigerator pickle that involves making a brine and then storing them in the fridge, where they can be enjoyed almost immediately and kept for a few months. This recipe has become my go-to for pickling cucumbers, peppers, green tomatoes, and more. 

We chose to make pickles at our Summer Solstice event to honor our theme of vitality. Pickling produce is a great way to extend its lifespan so you can enjoy it longer - plus, the brine contains natural electrolytes like sodium, potassium, and magnesium which can help restore your body fluids quickly after a workout or particularly hot day in the garden.

What You Need:

• Mason Jars

• Large Pot

• Measuring Cup

• White Vinegar

• Pickling Salt

• Mustard Seed

• Peppercorns

• Cucumbers

• Dill

• Garlic
  
  

Instructions:

• Slice your cucumbers and add them to mason jars, leaving a couple inches of space at the top. If using garlic, slice about 1-2 cloves per jar and add to the jar. Chop dill and add about 1-2 tbsp per jar. I typically do this first because it helps me determine how much brine I am going to need. 
  

  • Ex: For six pint jars, you’ll need a little under 2 cups of liquid per jar.

• In a large pot, add water and white vinegar at a ratio of 1:1 and bring to a boil

  • Ex: for six pint jars, add six cups of water and six cups of vinegar. You’ll have a little brine left over but that’s always better than not having enough!

• Once boiling, add one tbsp of pickling salt for each cup of vinegar and stir to dissolve

  • Ex: for 6 pint jars, add 6 tbsp of pickling salt

• For every 2 tbsp of salt, add 1 tbsp of mustard seed and peppercorns

  • Ex: for 6 tbsp pickling salt, add 3 tbsp mustard seed and 3 tbsp peppercorns

• Allow this mixture to simmer for about 5 minutes, taste, and adjust to your liking. 
  

  • TIP: Always taste your brine! It will be strong but you should like how it tastes, so adjust it if needed before adding to your jars. 
    

• Remove from heat and use a measuring cup to add mixture to jars. 
  

  • TIP: Start by adding one cup of liquid to each jar, then add a second cup to each jar - this helps ensure the spices you added are evenly distributed (they will often sink to the bottom of the pot). 
    

Store your pickles in the fridge, where they will keep for up to 3 months. They should be good to enjoy after about a day - if you can wait that long!

Also, if you find yourself in a situation like me where you have more cucumbers than you know what to do with - do yourself a favor and make some cucumber agua fresca. 

xx Jules