Ingredients
1 lb. Kirby or Persian cucumbers
3 cloves garlic, peeled and crushed
2 large sprigs fresh dill
1 c. water
3/4 c. white vinegar
1 tbsp. kosher salt
Preparation
The best part is? Not only can you pickle almost every fruit and vegetable, but it is a very simple process that uses ingredients you almost definitely have in your house right now. Here’s everything you need to know about pickling: What kind of cuke should I use? We highly recommend using either Persian or Kirby cucumbers. They’re both classic and stay nice and crunchy. Use Persian if you’re not so into seeds. That’s what we used here. They also pack nicely because they’re super straight and thin. Does the type of vinegar matter? Yes, and no. We used white vinegar here so the flavor would be clean and it wouldn’t discolor the pickle, but you could swap for apple cider vinegar. Stay away from vinegars that are too overpowering, like red wine vinegar, sherry, or…gasp…balsamic! Can I add other flavors? Yes! We kept it simple by adding a few crushed garlic cloves and fresh dill, but feel free to get creative. Add mustard seeds, whole black peppercorns, crushed red pepper flakes, or even fresh chiles for a kick! What jar should I use? We love mason jars for the job, but you could even use an old (washed) pickle jar. Just always be sure to use a clean jar with a tight lid. How long does it take to “pickle”? We say wait at least 2 hours for the pickling to kick in, but if you can, try to give it 24 hours for max flavor. How long will it last? These pickles will last for up to a week in your refrigerator, but we doubt you’ll have any left at that point 😉. Once you’ve mastered these classic pickles, the possibilities are endless. Save the brine for your Thanksgiving turkey, make a savory cheesecake (we’re serious), or just add to sandwiches! 2. Make brine: in a small saucepan, combine water, vinegar, and salt. Bring to a boil, stir until salt is dissolved, and remove from heat and let cool slightly. Pour over cucumbers, seal jar, and shake. Let cool completely on the counter, then refrigerate until cold. 3. Wait at least 2 hours to eat the pickles, but the longer you wait, the more flavorful they’ll be. If you can, try waiting 24 hours.
