Homemade Pickles
This delicious recipe is from Tasteslovely.com.
Ingredients:
1 large organic english cucumber
1/2 cup filtered water
1/2 cup organic distilled white vinegar
1 tablespoon kosher salt
3 sprigs fresh dill, or 1 tablespoon dried dill
1 clove of garlic, smashed
1 teaspoon whole peppercorns
Directions:
Cut the ends off the cucumber. For rounds, cut 1/4" thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears.
In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns.
Add in the cucumbers, cover, and refrigerate for at least 24 hours.
Will keep in the refrigerator for at least 1 month.
See the Recipe Notes below for more tips, FAQs and substitution info!
Notes:
Reusing Brine: Once the pickles are done, discard the brine. I've tried reusing it, and the next batch of pickles didn't have as much flavor. Better to make it fresh each time!
Shape of Pickle: My family loves spears, but this works with pickle rounds, or even whole little cucumbers!
Dill: I prefer fresh dill, but dried dill works too! Only downside is dried dill is like glitter and gets ALL over the pickle spears.
Pickling Other Veggies: This works on any veggie! Carrots, onions, beets, zucchini, etc! The harder the veggie, the longer they'll need to soak for maximum flavor, such as carrots. Tip! Cut the carrots thinner so they absorb the pickling brine faster!
Salt: The salt you use is SUPER important! I use kosher salt (it's all I cook with). It's not super "salty". If you're using table salt, you may need just 1/2 a tablespoon or so since table salt packs much more of a salty punch. I made the mistake of making this using a full tablespoon of table salt before and they were way too salty!
*Disclaimer: Always check ingredients to ensure they safely contribute to your specific dietary needs.
