I know that technically summer ends in a few more weeks, but Labor Day always seems to mark the end for me. I’m okay with that though because Fall may be my favorite time to be in Colorado. The weather is perfect and crisp, and the leaves will be changing soon, which is always beautiful.
But, right now, my garden is full with some summer goods. I’m sharing my Pink Pickled Cucumber recipe with y’all, in hopes that yours is too!
I HATED pickles growing up. Actually, until a few years ago, and I’m still picky with having too many on my burger or sandwich. UNLESS THEY’RE THESE. These babies are sweet and tangy, and are just as good by themselves as they are on a burger or served with charcuterie. The pickled onions and peppers are equally as delicious, and help to bring out the pink color in the brine. I’ve spent a few summers pickling cucumbers, trying many recipes and variations. This is my go-to mix though, I just love the way they turn out! I hope you are able to try them for yourself!
Pro-tip: Throw a few hard-boiled eggs into a small jar and fill with the same brine for a fabulous salad addition!
- 6 c. white vinegar
- 2 1/2 c. sugar
- 1 tsp. mustard seeds
- 1 tsp. celery seed
- 1 tsp. peppercorns
- 1 tsp. sea salt
- 1/2 red onion
- 1 red pepper
- 2 cloves of garlic, minced
- fresh dill
- In a medium-sized pot, bring white vinegar and sugar to a light boil as sugar starts to dissolve.
- Add mustard seeds, celery seed, peppercorns, garlic and sea salt to brine.
- Cut red onion and peppers into strips. Add to brine.
- While brine simmers, cut cucumbers into small discs.
- Begin to fill jars with cucumber discs and sprigs of fresh dill. Fill jars with brine til just covering the top cucumbers, carefully layering in the peppers and onions into the jars.