I can’t believe how easy it is to make real-deal pickles! It doesn’t even require any cooking or heat. I can’t wait to make these pickles for my youngest sister, who is a pickle nut. When she was a kid, she would get giant buckets of pickles as gifts for all occasions. I can check her next birthday present off of my shopping list!
To make PICKLES, get some nice looking cucumbers. I was looking for kirby cucumbers, like the ones I grew on my balcony one year, but I could only find English cucumbers, the long, skinny cucumbers that come wrapped in plastic. They worked just fine. Cut the cucumbers into your desired shapes. I made a mixture of spears and coins. Mince up a few garlic cloves, and chop some fresh dill. Put some of the garlic and dill in the bottom of a jar or container, and fill the jar with cucumber.
Now, mix up your pickling brine. To a large bowl, add 3 cups of water, 6 tablespoons of distilled white vinegar, and 2.5 tablespoons of kosher salt. Whisk the brine until the salt dissolves, and then pour the brine into the jar so that cucumbers are fully covered. If you need more brine, just whisk up another batch. Top the cucumbers with more garlic and dill. I also added in some black peppercorns and mustard seeds for extra flavor. Get creative with your flavorings- I can’t wait to make spicy pickles!
Put the lid on your cucumbers, and put them in the fridge. After 2 days, they will be PICKLES. Real pickles! They’ll even give you pickle breath.
This recipe is adapted from Annie’s Eats.
- Cucumbers- 3
- Distilled white vinegar- 6 tablespoons
- Kosher salt- 2.5 tablespoons
- Garlic- 3 cloves
- Peppercorns- 1.5 tablespoons
- Mustard seeds- 3 teaspoons