Tuesday, September 6, 2016

Overnight Pickles

*cue heart-felt music*

Dear Pickle-Loving Readers,

I'm going to come right out and say it. It's time for the truth. 

I don't like pickles. *dramatic gasp*

As hard as that might be to read, it's true. I'll even say it again.

I don't like pickles. Whether they're dill or sweet, I don't like them. *more dramatic gasping*

Although you might want everyone to share in your pickle-loving joy, not everyone in the world loves pickles. I think they taste nasty. I hope you understand that it's not your fault.


P.S.: Just because I don't like pickles, doesn't mean you can't. Go on without me and keep loving pickles as usual.

*fade music*

As dramatic and fun-to-write as that was, it's actually true that I don't like pickles. (The only exception is relish with tuna and mayonnaise.) But when my mom made a batch of overnight pickles and said that they turned out good, I decided to share them with my pickle-loving readers. I don't know why you like pickles, but I hope you enjoy this recipe!

  • 6 medium (6 -7 inch) cucumbers
  • 1 tsp. garlic, chopped
  • 1 tsp. mustard seed
  • 1 tsp. sugar
  • 1/2 tsp. dill seed
  • A pinch of pepper or peppercorns
  • A pinch of red pepper flakes
  • 1 cup distilled/filtered water
  • 3/4 cup white vinegar
  • 1 Tbsp. salt, not iodized
  1. Sterilize a 1 quart canning jar
  2. Wash the cucumbers and cut off the ends. Cut lengthwise.
  3. Put the garlic, mustard seed, sugar, dill seed, pepper (or peppercorns) and red pepper flakes in the jar.
  4. Cram the pickles into the jar.
  5. Heat the vinegar, water and salt in a saucepan. After it starts to simmer, add the sugar and let the mixture boil for five minutes.
  6. Pour the brine into the jar. Be careful not to crack the jar.
  7. Screw on a metal lid and let the jar come to room temperature.
  8. After the jar is room temperature, shake up the spices.
  9. Change the lid from a metal lid to a plastic one (metal can rust).
  10. Store in the fridge overnight.
  11. Enjoy!

No comments:

Post a Comment