With lots of fresh vegetables from my garden and from friend’s and relative’s gardens, it has been a busy time in the kitchen recently. I have been trying several new recipes in order to keep things fresh while using lots of the same veggies. I’ll be posting several this week, today’s is a quick and easy pickle recipe.
One of my favorite things about pickles is that you can easily adjust the recipe according to what you have, and the same principles work for different vegetables.
For the brine you need:
1 1/2 cups of apple cider vinegar
1 1/2 cups of water
2 tablespoons kosher salt
The brine is simply brought to a boil and poured over the prepared cucumbers and spices in their mason jars. Remember to wash and sterilize your mason jars before pickling.
For the pickles you will need:
2-3 peeled garlic cloves per jar
1/2 tsp. black peppercorns per jar
You can play around with additional options, including sliced red pepper, fresh dill (a sprig per jar), a pinch of habanero pepper if you like them spicy, mustard seed, or bay leaves.
The spices go into the jar followed by sliced cucumbers – sandwich slices, wedges, whatever you prefer. A pound of cucumbers will make about two quarts. Pour the boiling brine over, put the lids on, and let cool. These cucumbers will keep for 2-3 months in the refrigerator.