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Pickling Cucumbers
Pickling Cucumbers 1

Pickling Cucumbers

$2.992.99
1 lb
Add to Order
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$2.992.99
1 lb
Add to Order
0
Description
Texas Farm Patch Pickling Cucumbers are crisp, crunchy, and made for the brine. Grown in the rich soil of South Texas, these small, snappy cukes are perfect for quick refrigerator pickles, classic dill spears, or adding fresh crunch to salads and sandwiches. With tender skins and a firm bite, they’re your go-to for pickling season and beyond.
Recipe
Spicy Texas Refrigerator Pickles (No Canning Needed!)

Makes 2 pint jars | Ready in 15 minutes + chill time

These crunchy, tangy pickles bring the heat and serious flavor. They're perfect for burgers, grain bowls, tacos, or eating straight from the jar.

Ingredients:
4–5 Texas-grown pickling cucumbers, sliced into coins or spears

1 cup white vinegar

1 cup water

1 tbsp Keepers Harvest Raw Cotton Honey or sugar

1 tbsp kosher salt

3 cloves garlic, smashed

1 tsp mustard seeds

½ tsp red pepper flakes (more if you like it hot!)

½ tsp black peppercorns

1 jalapeño, sliced (optional for extra kick)

Fresh dill sprigs or thyme

Instructions:

Prep Your Jars:
Divide sliced cucumbers, garlic, peppercorns, red pepper flakes, mustard seeds, and jalapeño between 2 clean pint jars. Add dill if using.

Make the Brine:
In a small saucepan, combine vinegar, water, honey, and salt. Bring to a simmer, stirring until salt and honey are dissolved.

Pour & Chill:
Carefully pour hot brine over cucumbers until completely submerged. Let cool to room temp, then cover and refrigerate.

Wait It Out (Just a Little):
Best after 24 hours, but they’re snackable in as little as 2. Keeps in the fridge for up to 2 weeks.

Serving Ideas:
Stack on Wagyu burgers or fried chicken sandwiches

Chop into a quick relish for tuna or egg salad

Toss into a grain bowl with tahini, rice, and roasted veggies

Serve on a Texas charcuterie board with Rebel Cheese & sourdough
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