I love pickles and cucumbers. Learning how to make pickles are quick and easy just like the title says. Everyday Food gives a tutorial on how simple it really is to make your own homemade pickle jar that will be ready in minutes. Pickles are not that expensive to buy at the store, but you can definitely save a couple of bucks if you do make them yourself. With homemade pickles, they’re fresher and you can get more out of it at an inexpensive price. The best part of making your own pickles would be creating them to your own preference in size and shape. I personally love the pear halves shapes or the baby dill pickles. I love English cucumbers at home and always on hand because they’re my favorite for salads. Kirby cucumbers are recommended for pickling. The regular cucumbers with a lot of seeds will not work well in this recipe. In my opinion, the crunchier and crisper cucumber, the better.
- 3 cups white vinegar
- 1 1/2 cups sugar
- 2 tsp coarse salt
- 1/2 tsp mustard seed
- 1/2 tsp celery seed
- 2 to 4 small red chilies (optional)
- 1/8 tsp ground turmeric
- 1 1/2 cups fresh dill fronds
- (about 1 bunch) Prepared Vegetables
First, start off cutting your cucumber based on your preference in shape and size. Put them in a strainer and toss a tablespoon of coarse salt over the cucumbers. Let them sit in the refrigerator for up to 3 hours so the excess water from cucumbers drips down.
Next, once the whole cucumber process has finished, make your brine for your pickles by boiling 3 cups of white vinegar on medium heat. Add the rest of the ingredients to the liquid and let that simmer. I don’t like sweet pickles so I would lower the sugar amount in my brine. Add the hot brine to your pickle or vegetable jar while it is still hot.
Now, your pickles will be ready to eat for the rest of the summer. I think I am going to try this quick pickle recipe. My dad pickles other vegetables and pickles before so it seems easy.