Enjoy the following post that was sent in by Emily.
Confession: I had no idea that pickles were cucumbers until I was in college. Seriously thought they were a whole other vegetable that grew off the vine tasting tangy and delicious. But it turns out pickles are just regular cucumbers marinated with some vinegar for a while, it’s that easy! Ever since this discovery I have loved making my own pickles. Whenever there’s a sale on some seasonal vegetables in the store I buy some extra to pickle and then can enjoy them months later! I can also make them the exact sweet vs. spicy vs. sour ratio I love. Cucumbers, beets, carrots, and garlic are some of my favorite things to pickle, and all the recipes are essentially vegetable + vinegar + spices = pickles!
Here’s is a classic Dill pickle recipe to get you started:
You will need:
- 2 quart pickling jars
- 1 lb cucumbers
- ¾ c apple cider vinegar
- ¾ c water
- 1 tablespoon kosher salt
- 4 garlic cloves
- 2 teaspoons dill seed, plus some fresh dill if you can find it
- 1 teaspoon black peppercorn
- ½ teaspoon red chili flakes
- Wash the jars and cucumbers, then cut the cucumbers into chips or spears based on your preference. Combine vinegar, water, and salt in a sauce pan and bring to a boil. Divide the rest of the ingredients between the jars and pack the cucumbers in as tight as you can without crushing them. Pour the brine into the jars, leaving about ¼” of space at the top. Apply lids and make sure there are no air bubbles in the jar. Let the jars cool then place in the refrigerator for at least a week to let the pickling process happen. Then, enjoy for weeks to come and happy pickling!
Photo Credit: www.everyday-vegetable-garden.com