The other day, I decided to make some pickles…. I just threw some salt and pepper in a pot with water and brought it to a boil. I stuffed some sliced cucumbers, dill, and garlic in a jar. I poured the hot water into the jar and stuck it into the refrigerator. The next day…
Ugh – They were gross… really, really salty. I definitely thought about my method a little more before I tried again.
Needless to say… my next batch was very well thought out. Here’s how I made my brine:
3 cups water
1 cup rice wine vinegar
2 tbsp kosher salt
1 tbsp whole black peppercorns
I got my cucumbers from the Lancaster Farm Fresh stand at central market.
One jar included pickling cucumbers, dill, and smashed garlic cloves.
Another jar included a sliced lemon cucumber, sliced small white cucumbers, smashed garlic, and dill.
The last little jar included the left over pickling cucumbers and some sliced red onions.
I boiled the brine and poured it over the cucumbers in each jar. I screwed on the lids and left them in the refrigerator for at least one day…
I am proud to say that these pickles came out splendid! I think the small white cucumbers made my favorite pickles. The pickles with pickled onions were Dan’s favorite. He suggested making relish out of them, which I think is a great idea. The pickle and onion mixture would be a great topping for a hot dog, perfect for summer.