Pickles into the fridge! Recipe below.
Pickles into the fridge! Recipe below.
I used a little turmeric in my brine, to get that extra-bright pickle color, but I think my pink salt might have an effect 🙂 You can’t really see the dill, garlic, mustard seeds, peppercorns, and red pepper flakes in the finished pic, so I snapped the inside of the bottom of the second batch jar. I made a few batches of these in summers past and they always turn out great. Totally saved $ here. Normally, a pint of pickles here might be 2 for $5 but only on sale. The giant seedless cukes I got (over a foot long) were 2 for $2.49 and it made 3 1/2 pints. I already had all the other ingredients on hand.
Brine made enough for three pints of sliced cucumbers. They’ll last a month or so in the fridge (not shelf-stable). Enjoy!
Ingredients
1-1/4 cups distilled white vinegar (5% acidity)
1 1/2 cups water
2 tablespoons kosher salt
2 pounds cucumbers, sliced or cut into spears
6 large garlic cloves, peeled, divided evenly
Whole peppercorns (1/2 teaspoon per jar)
1 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
Couple handfuls of dill sprigs
Instructions
Combine vinegar, water and salt in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. . Bring to a simmer. Whisk until the salt is dissolved.
Into clean jars, add the garlic cloves, mustard seeds, peppercorns, red pepper flakes, and dill sprigs. Pack the cucumbers firmly into the jars (you don’t want to damage the cukes, but you do want them packed tight) and pour the hot brine over. Make sure the cucumbers are all under the brine, leaving 1/2 inch of space at the top.
Tap jars gently on counter top to dislodge any trapped air bubbles.
Apply lids and let jars cool. When they’ve returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.
No Comments
Leave A Comment
Those are going to be tasty!!!
I hope so. Thanks for the vote of confidence 🙂
Good way to take advantage of summer crop, if you can.
YW! I found one online a few years ago and modified it to work with a small batch. So many of them require bushels 🙂
Also, this recipe would work with two of those really big hothouse cucumbers you see at the grocery store (usually imported from Candada) to yield 3 1/2 pints’ worth of sliced pickles.
They last me up to a month…can get soggy if longer than a month. Not sure how long past that, since I eat them pretty fast. You can add whatever you like. I don’t eat sweet pickles, so that’s up to you. I think for sweet pickles, whole cloves, cinnamon stick, and cardamom seed are added, for the seasoning.
There is some fascinating research on the benefit of pickles, it seems they spark up the lower gut bacteria that are starved with processed carbs. The tumeric gets an almost superfoood status (really) and I love the garlic too : )
Also, pickle juice is an instant cure (and prevention) for leg cramps
Bobbi Jo Woods ..hmmm, lets not get carried away now…although improved gut health can/could/may lead to improved calcium levels, which could/maybe improve cramps…
Double blind trials and reporting in “Nature” perhaps. ITMT, single case studies (assuming the pickle juice helped you) suggest JUST DO IT.
I don’t have the leg problem. I just report what others have said. That it works.
Let us know!
I don’t get muscle cramps as much as I used to because I make sure to keep my electrolytes in balance.