What took us so long to make pickles at home? There’s no excuse. We tried it for the first time last year when we had a veritable bounty of cucumbers from our garden and now we actively look forward to the summer when we can grow cucumbers just to make pickles!
These pickles are super crisp and tangy and they are the perfect accompaniment to sandwiches, burgers and even cut up in salads! The recipe itself is super simple, just prepare the liquid brine, add the seasonings you want and refrigerate. We like to refrigerate them for a month or so to get the REAL pickle feel but if you are as impatient as us, you can keep an extra bottle that you can crack open in a couple of hours!
Tips & Tricks
- We’ve seen recipes that don’t heat the pickling liquid but we like to infuse it with the flavors / spices so we like bringing the liquid to a boil and simmering first
- We prefer slicing cucumbers in rounds but you can do this in spears – you will likely need to refrigerate a little longer since the spears are thicker to allow them to soak up the juices
- Prep time: 10 min
- Cook time: 10 minutes
- Yield: 2 mason jars
- 2 cucumbers sliced into 1 inch rounds
- 1 cup Apple cider vinegar
- 1 cup water
- 1 tsp each peppercorn, dill seeds, fennel seeds and celery seeds
- Place sliced cucumbers in 2 mason jars
- Bring all other ingredients to boil and simmer for 10 min
- Pour equally into both jars until almost full and let cool
- Cover once cooled to slightly warm and refrigerate