Pickles!!!!
- Brigid "Corny" Cornelius
- Jul 10, 2020
- 2 min read
Ahhh, pickles. I remember as a kid making them with my grandfather. It was such a great bonding experience, and I was so proud of my pickles. Some kids ate pickles on their sandwiches, I ATE pickle sandwiches. Needless to say, I have a loving relationship with pickles. Below is my favorite pickle recipe, but what’s amazing about making pickles is that you can make them however YOU like them. Like them a little spicier? More red peppers! Sweeter? A bit more sugar! You get the idea. I would also like to plug in, my favorite pickling spice is from a company from Oceanside NY; Marshall’s Creek Spices by pure and natural spices. I found them on Amazon and fell in love! I suggest checking them out.
Pickles
One 20oz jar
1 English cucumber, seedless
1TBSP salt
1 ¼ C water
½ C distilled white vinegar (or white wine vinegar)
½ C sugar
1 bay leaf
1 dry red pepper (or a pinch of red pepper flakes)
3 whole Allspice
1 clove garlic, smashed
1 tsp pickling spice (mustard seed, coriander seed, dill seed, peppercorn)
3 sprigs fresh dill
Slice cucumber into thin disks using a mandolin (or with a knife) approximately 1/16th of an inch thick. Toss cucumbers with salt and allow them to rest for 1 hour in a strainer.
Bring water, vinegar, sugar, bay leaf, red pepper, all spice, crushed garlic and other spices to a boil. Once sugar is dissolved, remove from heat and allow to cool (about 15 minutes) and add the dill.
After the cucumbers have rested for 1 hour, rinse with cool water and gently squeeze out excess water.
Place cucumbers into a 20 oz jar, or a bowl, and slowly pour pickling liquid over the cucumbers until completely covered. Put on the jar lid, or cover with plastic wrap, and refrigerate. The pickles will last up to 2 months in the fridge.
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