Super simple homemade pickles


Pickles are the perfect addition to any sandwich , or a healthy snack when you’re craving something salty and crunchy. These pickles are so easy to make, you never have to buy store bought pickles again. About 5 minutes of prep and a week in the fridge and these pickles are ready to go.

When making dill pickles, one would think the most important ingredient would be dill. And it is. Yet, somehow I forgot it in the ingredient picture. SO - long story short, you need dill.

Then you pour the white vinegar, salt and water into a saucepan, bring it to a boil so that all the salt is dissolved - then let cool. While you are waiting for the brine to come to a boil/cool. Cut your cucumbers into spears or discs. Smash some garlic gloves, and chop your dill. I chose Kirby Cucumbers because they are heartier cucumber, with a skin that is a little less dense than traditional cucumbers.

Next, put your cucumber spears in an air tight jar, leaving space for the liquid to get into those cucumbers. (don't pack the cucumbers too tightly). Throw in the smashed garlic, peppercorns, mustard seeds, bay leaves and dill.

Once your pickling liquid has cooled, pour it in your mason jar/air tight jar, seal it and pop it in the fridge.

A week later - your pickles are ready to be eaten. And they have a fridge life of about 4-6 weeks after that!

Enjoy your pickles any way you like; On a sandwich, fried, or straight out of the jar.

Disclaimer: Pickles will still taste great even if you don’t eat them Lady & the Tramp style.

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HOMEMADE DILL PICKLES Yields 1 Jar

Original Recipe from selfproclaimedfoodie.com

Ingredients

3 kirby cucumbers

4 cups water

2 cups white wine vinegar

2 tbsp salt

1 tsp sugar (I used agave)

1 bundle fresh dill

1 head of garlic, cloves peeled

1 bay leaf

1 tsp peppercorns

1 tsp mustard seeds

Directions

1. Combine the water, vinegar, salt and sugar (or agave) in a saucepan and bring to a boil making sure all the salt is dissolved. Remove from heat and set aside until the brine is room temperature.

2. While the brine is cooling, cut your cucumbers into spears or discs (your preference). For spears, cut the cucumbers into eighths.

3. Put the spears into your air tight jar, not packing them too tightly. Smash the garlic gloves and chop the dill.

4. Add the garlic and dill to the jar along with the peppercorns, bay leaf and mustard seeds. Seal the jars and pop them in the fridge for at least a week. And enjoy your pickles for up to 4-6 weeks after that!

© 2016 by The Semi Healthy Foodie