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It's super simple to make your own pickles at home.
Ingredients
- 1 1/4 cups
distilled white vinegar
- 1 cup
water
- 4
cloves garlic, crushed and peeled
- 3 Tbsp.
sugar
- 2 Tbsp.
Kosher salt
- 1 lb.
kirby or pickling cucumbers, quartered lengthwise
- 3
sprigs dill
Directions
- Step 1In small pot, combine white vinegar, water, garlic, sugar, and salt. Heat on medium until sugar dissolves, stirring.
- Step 2Arrange cucumber spears and dill in 1 (32-oz.) jar; pour warm brine over cucumbers to cover. (Can be made in 2 or more smaller jars as long as there's enough brine to cover.) Let cool slightly.
- Step 3Replace lid and refrigerate at least 4 hours or up to 2 weeks.
Switch it up: Start with Classic Dill Pickles and make these swaps for tasty variations.
SPICY GREEN BEANS
In step 1, replace white vinegar with cider vinegar. In step 2, replace cucumbers with 12 oz. green beans; replace dill with 2 tsp. crushed red pepper. In step 3, refrigerate at least 1 day.
GIARDINIERA
In step 2, replace cucumbers with 3 c. total sliced carrots + sm. cauliflower florets + chopped red peppers; replace dill with 2 sprigs rosemary. In step 3, refrigerate at least 1 day.
QUICK ’KRAUT
In step 1, replace white vinegar with unseasoned rice vinegar. In step 2, replace cucumbers with 2 c. packed thinly sliced cabbage and 1 sm. onion, thinly sliced; replace dill with 4 star anises + 2 tsp. mustard seeds.
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