• 1 qt. jar with a metal or plastic lid
• 3 small cucumbers
• 5 sprigs of fresh dill
• 2-4 cloves of garlic crushed
• 3 T. white vinegar
• ½ -1 T. kosher salt
• Distilled or spring water
1. Cut the pickles into discs or sandwich slices and add to the jar with all ingredients except the water.
2. Once everything is in the jar, fill to the very top with distilled or spring water and tighten the lid.
3. Shake the jar for 2 minutes and place in the refrigerator for 24 hours. After 24 hours, shake again and turn upside down for another 24 hours.
4. On the third day taste your creation, keep them in the fridge and enjoy! The pickles intensify in flavor over time.
Other ideas include: cauliflower, green beans, carrots, beets, peppers, and green tomatoes.
Be creative when making your pickles. For firmer vegetables such as cauliflower or beans, you may want to blanche then first so the brine will permeate the skin. Instead of the dill I sometimes substitute “pickling spice” (a little bit goes a long way), red pepper flakes or hot peppers from my garden (i love my pickles spicy), or other herbs and spices.
Try different vinegars – white wine, apple cider or rice wine.
Pickled vegetables last in the refrigerator much longer because the vinegar is very acidic, which keeps bacteria from growing in the pickle jar. Your homemade pickles will last for at least 3 months refrigerated.