Cucumbers: Pickling bulk: 5 lbs

The perfect size for a batch of pickles. Small pickling cucumbers - these have a firmer texture and are bred to produce a crispy pickle! These are smaller and wider around than our other slicing Persian cucumbers.

We've included our quick pickle recipe below for some inspiration! 

Quick refrigerator pickle recipe:

Makes 6-8 pints

• 5 lb pickling cucumbers (sliced)
• 16 cups (1 gal) hot water
• 5 cups rice vinegar
• 2 cup white wine vinegar
• 3 1/3 cup sugar
• 1 cup salt
• Aromatics: mustard seed, dill, garlic, pepper flakes

Mix all liquids, salt and sugar until everything is dissolved. Heat in a saucepan on the stove if needed but don’t boil the mixture. If using aromatics, add to the bottom of the container. Use about 1 tbsp per pint. Fill each container with sliced cucumbers. Make sure there is about 1/2 in from the top of the container. Pour the brine over the cucumbers. Let sit for 48 hours in the refrigerator before enjoying. Will last in refrigerator for up to 2 months. Note: these are not canned and are not shelf stable, they must stay in the refrigerator. Enjoy!