It’s been a goal of mine over the past few months to try project food – homemade ingredients, condiments, etc. A big goal of mine is to try something that involves yeast but so far I haven’t had the drive. I did make those biscuits, but that was pretty easy and didn’t involve yeast. Why am I so scared of it? I don’t know.
BUT, when Jay and I were in Denver we had a few homemade pickles at different restaurants, and just loved all of them. Googling taught me that they’re EASY to make, and so I did. This is the perfect time of year for pickles because cucumbers are at every market and store and are CHEAP, so get a bunch and make pickles for days! They’ll keep in the fridge for at least a month, maybe more, and if you can them or process the jars in some way they’ll last indefinitely in the pantry. You could also pickle okra, green beans, squash, or any summer veggie that you love.
So, we pickle. Let’s go.
When the liquid comes to a boil, add the garlic cloves and boil for one more minute, then turn the heat off the stove. While all of that is happening, grab some glass jars and stuff them with cucumbers…
…and pickling spice. Now, I added measurements below for the precise among us, but really you just want to cram as many sprigs as you can into the jars, and put a small handful of pickling spice into each jar. More for large jars, less for small jars. You get it.
Let the pickles sit for about 30 minutes at room temperature for the brine to start to cool, then close the lids, and refrigerate until you’d like to eat pickles! Let them sit at least for 2 hours, and they’ll get more and more pickly as they sit.
GARLIC. These are a pretty mild pickle, so the garlic and dill really shines through – compared to a really vinegary pickle. The sugar may seem like a lot, but these aren’t sweet pickles by any means. The method, though, is so simple that you could add way more sugar for a bread and butter effect, use different veggies – sky’s the limit!
- 2 cups white vinegar
- 2 cups water
- 1/4 cup sugar
- 2 tablespoons kosher salt
- 8 cloves peeled garlic
- fresh dill sprigs
- pickling spice blend
- 6-8 kirby or pickling cucumbers, cut into wedges, halves, or slices
- In a pot, combine the vinegar, water, sugar, and salt. Bring to a boil and stir. When the salt and sugar have dissolved, add the garlic cloves and boil for 2 minutes more.
- Meanwhile, arrange the cut cucumbers into jars with tight-fitting lids. Stuff the edges of each jar with several sprigs of dill (as many as you can fit!), and 1-2 teaspoons of pickling spice. Pour the hot pickling liquid over the pickles to fill the jars.
- Let the pickles cool slightly, then put the lids on the jars and refrigerate for at least 1 hour or more before serving.
- Pickles will be good in the fridge for up to 1 month, or you can can/process the jars to store them indefinitely in your pantry.