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.
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
- Sterilize a 1 quart canning jar
- Wash the cucumbers and cut off the ends. Cut lengthwise.
- Put the garlic, mustard seed, sugar, dill seed, pepper (or peppercorns) and red pepper flakes in the jar.
- Cram the pickles into the jar.
- 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.
- Pour the brine into the jar. Be careful not to crack the jar.
- Screw on a metal lid and let the jar come to room temperature.
- After the jar is room temperature, shake up the spices.
- Change the lid from a metal lid to a plastic one (metal can rust).
- Store in the fridge overnight.