Ahhh pickles in the summertime, there is nothing better than the added vinegar crunch on a cheeseburger or hot dog (or let’s face it, straight out of the jar)! While there is nothing wrong with a store-bought pickle, I thought I would do a little experimenting and make my own. Usually, jarred items like jams and pickles are “processed” in a hot water bath to increase their shelf-life, but in an effort to reduce my time standing over a stove, I decided to skip that step. I went with very basic pickling additives for my first go-around, but you can add more garlic or spice as desired. I know it is super exciting to make your own pickles, but you do need to let them sit undisturbed in the refrigerator for a week to let the pickling “magic” take effect and turn those cucumbers into the crisp, slightly sour snack you know and love. Add these to your favorite sandwich, dice into a relish, or even dip in tempura batter and get to frying, the possibilities are endless!
Ingredients (makes two pint-sized jars)
- 1 pound Persian cucumbers
- 3 garlic cloves, smashed (gently press blade of knife against clove to smash)
- 2 teaspoons pickling spice (mustard seed, coriander, bay leaves, dill seed, chiles, all spice) or dill seeds
- 1/2 teaspoon red pepper flakes
- 1 cup apple cider vinegar
- 1 cup water
- 1 1/2 tablespoons kosher salt
Quick Steps to Homemade Pickles
- Wash the pickles and cut off about a quarter-inch from each end. Cut each pickle into eighths lengthwise.
- Add 1 1/2 garlic cloves, 1 teaspoon pickling spice, and 1/4 teaspoon red pepper flakes to each jar.
- Divide the sliced cucumbers evenly between the two jars and make sure to leave about 1/2 inch from the top of the jar; trim any longer cucumbers accordingly.
- In a small sauce pan, combine the water, vinegar and salt over high heat to bring to a boil.
- Pour the heated mixture into the jars, once again leaving 1/2 inch from the top of jar. It’s okay if you don’t use all of it.
- Wearing an oven mitt, lightly tap the jars against the counter to release any air bubbles. Add additional liquid if necessary.
- Tightly add lids and let the jars cool to room temperature before putting into the refrigerator.
- Let cucumbers “pickle” for at least a week before enjoying! Pickles should keep for a few weeks in the refrigerator 🙂
Recipe heavily inspired by the kitchn, http://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350