Whether you enjoy a pickle on the side of a sandwich, on your cheeseburger, of if you’re a pregnant woman with the common, yet strange, craving, I think if America can agree on one thing right now, it’s just how great pickles are. They taste wonderful on their own, but when paired with the right sandwich or side, their taste elevates the dish.
If you’re like me, every so often you reach in your fridge and take out the pickle jar. Perhaps, you eat one or two or ten if you’re really craving them. Guilty as charged over here…
Store-bought pickles lack freshness and crisp. But we’re here today to tell you that you’re not a victim. With just three ingredients you can make your own delicious, homemade pickles very easily. Just follow the recipe below and you’ll be serving up pickled cucumbers in no time!
Although you may not have known, pickles are very easy to make. And best of all, once you get the hang of it, you can experiment with flavors and create delicious pickles they don’t even sell in stores. (Who knows, maybe you’ll have the next great pickle stand in Williamsburg, Brooklyn).
The ingredients for homemade pickles include:
-Fresh Kirby cucumbers (or other dense cucumbers with thin skin) avoid salad cucumbers or waxed cucumbers
-2 cups pure water (bottled or filtered water)
-1 tbsp. Kosher salt
-Fresh garlic – Optional
-Fresh dill – Optional
-Other spices (red pepper flakes, coriander, etc) – Optional
First mix the water and salt in a large bowl. You’ll use 1 tablespoon of Kosher salt for every two cups of water. Stir until the salt is dissolved. Make as much brine as you’ll need to fit all of your cucumbers in. Make extra if you’re not sure, because you can always just throw it out.
Cut cucumbers into the shapes and sizes you desire. Pack them into sanitized glass jars that have airtight lids. You’ll also put any other vegetables and spices you’ll be pickling in here now too.
Then fill each pickling jar with the salt water solution. Make sure each cucumber is completely submerged.
Cap the jars and let them sit.
When you give your homemade pickles enough time, you’ll start to notice some froth forming at the top of the jar. After 3 days, give a pickle a taste – it should be about half sour.
For those who prefer full-sour allow your jars to sit for another two days.
Keep the pickling jars at room temperature for a maximum of five days. This preserves the pickles texture.
When the pickle as reached the perfect flavor, skim the froth off the top of the brine. Then place the jar in the fridge to halt the fermentation process.
Homemade pickles last about six months in airtight jars in the fridge.
Because this recipe is easy to follow and really only requires your patient to allow them to pickle, you can start making delicious items to serve to your family and friends.
Plus, if you have a garden and grow cucumbers, you can control the process from start to finish.
Will you try this pickling recipe?
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