48-Hour Sour Pickles

By former farm apprentice Tara Stichter


4 cucumbers, sliced                                          1 TBSP salt

2 cups water                                                     ½ cup vinegar

dash of cloves, mustard seed,                            1 TBSP Sugar

   celery seed, peppercorns


  1. Dissolve salt in water; add cucumbers and let stand 24 hours, refrigerated. 
  2. Drain and hold in fresh water 20 minutes. 
  3. Combine vinegar, sugar, and spices and bring to a boil for 5 minutes. 
  4. Cut cucumbers and transfer to a clean kettle. 
  5. Bring vinegar solution back to boil, strain out spices and peppercorns, and pour hot vinegar solution over cucumbers. 
  6. Let stand 24 hours more in the fridge.