I love pickles and have been planning on trying to make my own for some time now. I bought some pickling tools, mason jars, and even a book on pickling. After way too much research ( I blame graduate school) I started feeling less inspired and more overwhelmed. There were so many techniques and recipes- it was just too much. So I took a deep breath and decided to just go for it. Instead of choosing from one of the 5.2 million pickling season recipes, I picked up pre mixed pickling spices from Sprouts. For some reason this made the whole thing less stressful! I also couldn’t decide between using regular white vinegar brine or apple cider brine, so I tried both!
It was super easy, and a lot of fun to try out. If you want to give it a whirl. It’s super easy- I promise!
1. 8 Persian Cucumbers: quartered
2. 2 Tablespoons of pickling spices
3. Brine: 1 cup of water and one cup of vinegar (white or cider)
4. 3 Tablespoons salt
1. Put pickling spice in mason jars, and pack in cucumber quarters. Make sure there is half an inch of room between top of cucumbers and lid.
2. Prep the brine: put vinegar, salt and water in a pan and bring to a boil.
3. Pour brine into mason jars until they cover the cucumbers. Seal immediately
4. Let the jars cool to room temperature, label and put in the fridge for at least 48 hours.
ENJOY! These pickles will keep for about 4 weeks.
love and candy,