photo: Kelly via flickr
We’re not being dramatic. These pickles are so easy. In fact, they’re so simple that our pickle-loving Editorial Director makes a batch of these on the regular and will never go back to the store-bought kind again. She loves that the recipe can easily be adjusted to your taste buds or what you already have on-hand in the pantry, and that it doesn’t require any mason jar sterilization. Add more vinegar for a bigger kick, herbs for more flavor and pepper for some bite.
1-1/4 cups distilled white vinegar
2 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1-3/4 to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled, halved and crushed with the flat of the knife
1 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
16 dill sprigs
photo: Erin Lem (excuse her messy kitchen)
1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat.
2. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water.
3. Cut your cucumbers either into spears or dice them into rounds (whichever you prefer). Stuff the cucumbers into two clean 1-quart jars or however many mason jars you have on hand.
4. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If you don’t have the seeds and other herbs feel free to skip. Add a bit of cold water to the jars until the brine covers the cucumbers.
5. Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.
“Like” this recipe if you’ve always wanted to make your own pickles. Tell us in the comments below how your batch turns out!
recipe adapted from Once Upon a Chef