Thursday, June 16, 2011

Homemade Pickles Galore!


So this past weekend I made pickles.

Yes, it's totally the truth and I think you should get with me on this.

I know you can go out and buy some cheap-O pickles for like $1.99. Or you could spend a bit more for those famed Vlasic pickles....but they still wont compare.

I'm telling you that once you make these pickles, you will never go back.

 

And once you make these pickles, you will realize how dang easy it is and then eat the entire jar.

These guys are sour and slightly salty with a hint of sweetness. The blend of spices perfumes each and every cucumber.

All you need is a tall 3 liter mason jar or one of these jars with a clasp and a rubber seal. Then you need to go out and pick up about 8 kirby cucumbers. You know what kirby cucumbers are right? They're the small little seedless ones that have a crazy crunch and cucumber flavour x 10. Any respectable sushi chef will use these to make your California roll. Mmm....sushi.


You also need to pick up some pickling spice, or, you can make your own! I like this one by McCormick.


Use your own blend of mustard seed, coriander, bay leaf, dill seed, fenugreek, cinnamon, ginger, allspice berries, dried red chili flakes, black peppercorn and clove. Use them in this order too - lots of mustard seeds, coriander, bay and dill...but few cloves, chili and allspice berries. You get the point.


I also threw in a few smashed garlic cloves, sliced onions and dried dill weed, but you can absolutely use fresh. Fresh is best.

All you do is fit your cucumbers and onions into the jar and pour your hot pickling liquid right over them. Cool, seal, refrigerate....and bam! In 24 hours you have the most amazing pickles hand-crafted by you.


I even pickled some fresh local asparagus! Yup. So good. They're crisp and unbelievably fresh-tasting. You can probably pickle anything. Next I'm going to pickle some cauliflower, maybe some carrots, beets, eggs, butter, chocolate......wait. No.


You're gonna love these pickles.

They will change your life.

Get ready to be gloriously changed....


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11 comments:

  1. Wow I'm definitely trying this! This has been on my to-do list for a while. They look so crunchy and delicious!

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  2. I love this. Pickling is on my to-do list and I love your recipe. Thanks for the lovely post!

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  3. Cool! I'll have to try this!

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  4. I already know I will eat the whole jar; I have such a pickle addiction.

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  5. Delicious. These look irresistible.

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  6. I saw this pop up on Foodgawker today and just had to try it. My pickles are in the fridge now! By the way, if you do not have access to a 3-liter jar, this recipe will fill two quart jars and then some. I doubled the recipe and made four quarts of spears and one pint of pickle chips.

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  7. Happy to report that they are delicious! I might add a little more salt to the next batch, though. But they are wonderful!

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  8. In your recipe it says "refrigerate for 2 to 3 weeks" so does that mean that are only good for up to 3 weeks in the fridge? Thanks!

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  9. @April Dawn I've been eating the same batch for over a month now and they're still wonderful. If you process your jars and get a good vacuum on it, then they will last almost indefinitely. Have fun!

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  10. Just made a few jars of this recipe, with cucumbers, asparagus, and okra...a few jalepenos in one jar that will be quickly devoured by my boyfriend :-P smells so good, can't wait to try them!

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