Google+ That Flour Child: Homemade Pickles

January 13, 2013

Homemade Pickles


I have a slight obsession with pickles, so obviously I decided I needed to try to make homemade pickles.  I wanted a simple recipe that didn't require fancy canning responsibilities and would be ready to eat relatively quickly, so I set out on Pinterest.  I found this recipe here and ran with it.

I made a few adjustments to the recipe, so mine looked like this:

For the brine:
3 cups water
6 tbsp. white vinegar
2 tbsp. coarse salt (the salt specifically for pickling)

minced garlic
fresh dill
8 mini cucumbers


I started by mixing the brine ingredients in a pitcher, stirring until the salt dissolved, and put that off to the side.  Then I cut up each mini cucumber into quarters lengthwise like so:

I used two recycled Classico spaghetti jars for these pickles and it worked out perfectly.  I pulled off some sprigs of dill and put them in the bottom of the jars, followed by half the cucumbers, more dill and the rest of the cucumbers, and finally more dill.


I sprinkled the minced garlic on top of the cucumbers and then filled the jars with brine until the cucumbers are completely submerged.  Closed up the lid and put them in the refrigerator for two days.


I left them in the fridge for two days and these pickles were AMAZING.  They don't taste like store bought pickles but fresh and delicious.  They don't keep for as long as canned pickles but they should keep for a month, which is plenty of time for me to eat them.  Yum.
 Rachel 

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