Make your own fresh pickles quickly and easily. These are great to bring along to BBQ’s and a great thing to keep on hand at home – they make great sides to lunches and a great snack for midnight eaters
There are so many variations you can do just by swapping out different types of peppers, different herbs, etc.
Only 30 calories for a whole cucumber’s worth
Kirby cucumbers cut lengthwise into quarters – depending on size, I can fit 4-5 cucumbers into a jar
3 T kosher salt
2 T sugar
1 1/4 c white vinegar
2 T peppercorns
5 large garlic cloves
16 dill springs
optional – green hot chilies, halved lengthwise
Jars – either mason jars you purchase in the canning section of Walmart. etc. Or just save up some jars from mayo, pickles, etc. and reuse them !
Pack veggies into 2 clean 1 quart glass jars. Mix salt, sugar, vinegar, peppercorns and garlic in another jar. Cover and shake until sugar is dissolved. Add 2 c water and pour over the vegetables. Tuck the chilies and dill in and add enough water to make sure the veggies are completely covered. Close jars and refrigerate over night or for as long as 3 weeks.Tags: chilies, cucumber, dill, garlic, kirby, peppercorns, pickle, refrigerator pickles, salt, Sides, vinegar
I came cross your blog on The Foodie Blogroll. Your site looks great and I am bookmarking lots! My husband and I love good pickles that are so hard to find or very time consuming to make. These look great! Will give them a try this weekend!
I make pickles like this all the time! So yummy and fresh for summer. What is the herb in your picture? It looks more like basil than dill.
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[...] The Kirby Cucumber is the cucumber of choice for making pickles (here is a great quick pickle recipe). They have a thin skin and have a firmer flesh than a garden [...]