There’s only one thing that can make a delicious sandwich even more delicious and that’s a fresh crunchy pickle. One day while gorcery shopping, I got grossed out when I looked at the ingredients on a pickle jar – sodium benzoate, polysorbate 80, yellow #5 – ??!! Strange and completely unnecessary when it comes to making a delicious pickle (that is, a pickle that’s not meant to have a shelf life of 6 years). The days of buying jarred pickles are over. Especially when it is so easy and inexpensive to make crunchy and delicious pickles right at home! This recipe is for dill pickles, but it is just as simple to make other variations at home too. Most kids love pickles, so ask them to help out with this recipe.
Note: Fresh homemade pickles taste best (in my opinion) if eaten within the first 3-4 days. Can last up to a week in the fridge.
This recipe was inspired by an excellent pickle post by Edible Perspective. Check it.
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- Rinse and slice cucumbers into desired sizes and shapes (slices or spears). This recipe makes about 40 pickle spears and 50+ slices (1 inch chunks).
- Place fresh dill sprigs into the bottom of 2 glass mason jars (12 oz each). Add cucumber slices/spears to the jars.
- Add garlic slices, peppercorns, coriander seeds and any other optional spices/seeds to the top of the cucumbers.
- In a separate bowl, combine the kosher salt and vinegar and pour over the cucumbers (divide amount evenly between the 2 jars). Cover the remaining space with water. Refrigerate 4-6 hours and then enjoy!
Optional spices & seeds: mustard seeds, caraway seeds, allspice berries, crushed cloves, red pepper flakes, lemon zest, etc.