Easy Homemade Pickles

{pickles by Liisa VonEnde}

Did you know that it actually ridiculously easy to make your own pickles? I can’t believe that I’ve been buying sub-par, chemically brewed pickles from the grocery store all this time when this quick, easy method was right under my nose! There are a ton of ways to go about this, but for simple, quick pickles try this recipe. These are not the sweet variety, but rather the dill/sour kind (my favorite!)

Directions:

Wash jars: Run jars through the dishwasher or wash thoroughly.

Prepare your brine:  “Brine”…now doesn’t that sound like the element of a serious project?Nope, it’s just water, vinegar, and salt! To each quart of water that has been boiled and brought to room temperature, add ¾ cup of distilled white vinegar and 4 Tablespoons Kosher salt. Estimate how many quarts to make depending on how many jars you will pack with pickles. Note: Do not use reactive pots (like aluminum) for making brine. Stick with stainless or glass bowls/pots for pickling tasks.

Wash and pack small cucumbers  into clean glass jars, into which fresh dill has been layered on the bottom first.

Add 1 Tablespoon of pickling spice and lots of chopped garlic. (Up to you how much. Leave it whole or chop it up!)

Add a dash of crushed red pepper flakes, or 1-2 small hot red peppers cut open lengthwise, plus more fresh dill.

Cover with plastic wrap and let stand out until soured, perhaps a couple of days, then refrigerate with lids on.

The pickles should last for a few months only (hah, not a chance if you’re a self-confessed pickle fanatic like me). If you do want to store pickles all year, use a recipe that calls for water-bath processing (meaning vacuum-sealed lids). It’s not that refrigerator pickles go bad, necessarily, but they lose that oh-so-important crunch.

Added Notes

{Thanks to lovely Liisa for both the recipe and delicious pickles on a hot summer day!}

Advertisements

2 thoughts on “Easy Homemade Pickles

  1. Ah, you should try the pickles in Cambodia from Old Market! They are oh-so-lightly pickled; still fresh and cuke-crunchy and bright green! I’m pretty sure I got food poisoning that day from the 12 cent spring rolls, not the pickles. Remember when we were kids and I got a jar of pickles for Christmas? Thanks for the recipe!

Tell Me What You Think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s