Pickling, which is simply immersing food in a brine or vinegar, is one of the oldest food preservation methods. You can pickle just about any vegetable and it can last for months in your fridge. These marinated veggies have an addicting vinegary bite and they are super easy to make. Pickles can be chopped up into your favorite salads, spread on a sandwich or used as an everyday condiment at your table. This easy pickle recipe rocks and will have you reconsider reaching for those shelf-stable products at the grocery store. Who knew you could become a picky pickle eater? Say that 10 times fast!
- Yield: 4- 1 pint jars
- Category: Extras
Ingredients
- 8 small pickling cucumbers
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 4 fresh dill, heads
- 2 teaspoons black peppercorns
- 4 garlic, cloves
Instructions
- In each jar place 2 pickles, a head of dill, garlic clove and 1/4 tsp of peppercorns in each jar.
- Combine vinegar, water and salt in a saucepan and bring to a boil until salt is dissolved. Pour over pickles into each jar. Refrigerate up to three months.
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