by Quarry Cafe Kitchen Manager Sarah Klein
Use this simple solution to adjust the amount of pickling solution you’ll need to the amount of cucumbers you have. The following ratio will work whether you’re working with teaspoons, tablespoons, or buckets! Thanks goes out to Chef Michael Anthony who shared this with me several years ago. Your homemade pickles will be perfect with burgers from River Rock Farm!
- 9 parts water
- 5 parts vinegar (I like rice wine vinegar best)
- 3 parts sugar
- 1 part salt
Heat all ingredients in a sauce pan to dissolve. Allow to cool to room temperature. Pour over sliced or whole local organic cucumbers. Let sit for at least 24 hours before eating. Pickled ingredients can remain in pickling liquid until eaten.