Don't you love eating fresh and crunchy pickles? Making homemade pickles are much better than buying jar pickles from the store. These will last in your fridge for about 3 months. Here is a quick and easy way to make pickles at home.
Making pickles are so easy because all you need is a few ingredients to make a large batch that will last for months in your fridge. These are simple spicy dill pickles with garlic, hot peppers, and dill seeds. I made two different shapes of pickles, the classic quarter stick pickles, and the sliced pickles. I wanted to try out how the different shapes would impact the texture of the pickle. I can tell you that I do prefer the quarter-sized pickles sticks. I enjoy that extra crunch you get in every bite of a pickle stick.
My story with pickles is strange because until last year I never have eaten a pickle. I thought pickles looked and smelled strange as a kid so I never tried them. I was one of those very picky eater kids. My good friend told me that I should try pickles because there healthy and so tasty. Instead of going out and trying a pickle, I made my own homemade and I realized pickles are delicious! Also, you can pickle almost anything and it will come out tasting delicious. I am still experimenting with making pickles but try this recipe if you are looking for a quick pickle craving fix. These pickles will last for 3-4 months in the fridge. I added a sticky note on my pickles so I could keep track of the expiration date.
Pickles
Serving Size: 1-pint jar of pickles
Total Time: 30 minutes to prepare and 2-3 days to pickle
Source: Recipe adapted from theKitchn
3/4 pounds Kirby cucumbers (small size cucumbers)
2 cloves garlic
1 teaspoon dill seeds
1/4 teaspoon red pepper flakes
1/2 cup apple cider vinegar
1/2 cup water
3/4 tablespoons salt
Step 1: Wash the cucumbers. Cutaway the stem end of the cucumbers. You can keep the cucumbers whole, cut them into spears, or slice them into coins. I prefer to cut the cucumbers into spears.
Step 2: Add to the jar, garlic cloves (smashed), dill seeds, red pepper flakes.
Step 3: Pack the cucumbers into the jar.
Step 4: Place the vinegar, water, and salt in a small pot over high heat and bring to a boil. Pour the mixture over the pickles, filling the jar to the top. I use slightly less vinegar because I prefer that for my taste. Cover the lid and give a little shake. Let the jars cool to room temperature and then refrigerate. Try after 48 hours. Taste improves the longer you wait! These pickles should last for 8-16 weeks.
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