“I have two pickles! I have two pickles! I have two pickles today!”
Okay, I actually have six pickles, cut into fours, cut into halves. That is 48 three-bite size pickles made to taste like the Claussen favorite.
Some people love pickles and believe there should always be a proper stock in the fridge. I am one of these people. I am also living abroad (read: missing American things), funemployed (read: budgeting), and reducing my sugar intake (read: eating ice cream every other day). The time to make homemade pickles was now.
I combined different pickle recipes to make my own version using available ingredients. (Hat Tips: The Thoughtful Vegetarian, My Frugal Adventures, Lana’s Cooking, Prevention RD.) Now I am one of those thrifty/organic/diy/millennial bloggers who makes pickles at home and tells people about it. I’ve shared my recipe below so that you too can be an amateur pickler! You won’t regret fresh, crunchy pickles in the fridge made with love by you, for you.
In the interest of full disclosure, I must reveal that only one of two tasters (me) liked these pickles. It could be best to use an original recipe and my success just as a confidence builder and motivator. But, if you feel daring, here is how I worked:
1 teaspoon coriander
1/2 teaspoon mustard seed
1 tablespoon dill
1 tablespoon sugar
1.5 tablespoons salt
3 garlic cloves, minced
2/3 cup white vinegar
1.5 cup water
6 kirby cucumbers
Tip: Most pickling recipes call for kosher or sea salt. I did not have either on hand, so I used slightly less table salt as a substitute. Everything turned out a-okay.
1. Wash the cucumbers well. Cut off both tips and then cut into your desired shape. Place in container.
Tip: When deciding your pickle shape, consider how soon you’d like to eat the pickles. If you plan to serve the pickles sooner, circular slices will absorb more flavor more quickly. Also, consider the size and shape of your container. I only had a wide plastic container, so I cut the spears in half for them to be packed tightly.
2. Bring the water and vinegar to a boil. Add the flavor: garlic, salt, sugar, dill, mustard seed, and coriander. Reduce the heat and let simmer for about three minutes. Remove from heat and let cool. (This brine will smell rank.)
Tip: Multiply the brine recipe depending on the container you use to store your pickles. Measure the water and vinegar to fill your container without the pickles. There will be more than enough brine.
3. When the brine is no longer too hot to handle, pour over the pickles. Add water if cucumbers are not fully covered by the brine. Cover and refrigerate for 36 hours before serving. They should last for a couple weeks in the refrigerator.
*Here’s the pickle song clip for Little Rascals fans.
**I am not a food scientist or dietician. Cook and consume at your own risk.
