Everyone in my family loves pickles, so when I spotted Kirby cucumbers at the farmers’ market this week, I knew just what to do with them. They’re just the right size for making pickle spears, which is probably why they’re considered the classic pickling cuke.
Although you can preserve pickles using the water bath method of canning, I prefer making refrigerator pickles. They keep for up to three months, and my family has no problem eating them in that time frame. This recipe is pretty forgiving in terms of the herbs and spices, so feel free to add a bit less or more if you’d like. You can also add carrots, cauliflower, jalapenos, or even green beans to the jar with your cucumbers if you’d like to make a variety of pickled veggies.
This recipe will make 4-5 pint jars, depending on how tightly you pack your cucumbers. My family will eat an entire pint in one sitting, so even five jars doesn’t last long around here!