I’ve been on a bit of a pickling bender lately. They are so crunchy and tangy I just can’t get enough! I won’t even mention how good pickled foods are for digestion (oh, wait, I just did). This recipe is easy, suuuuper crunchy and made to store in the fridge. Get crunching and make your tastebuds and your tummy happy;)
*makes 2 pint jars
1 1/2 pounds Persian cucumbers, washed and dried
6 garlic cloves, peeled and smashed
small handful dill
2 teaspoons mustard seed
1 teaspoon coriander
1 teaspoon fennel
1/2 teaspoon ground pepper
1 cup white vinegar
1 cup water
1 1/2 Tablespoons sea salt
~ Prepare jars and lids by cleaning in the dishwasher or with hot soapy water. These are not preserved pickles and must be refrigerated.
~ Trim off blossom end of cucumbers. These ends contain enzymes that can take the crunch out of your pickle (hehee). Cut cucumbers into spears or coins.
~ Add spices to jars, dividing evenly between both jars.
~ Combine vinegar, water and salt in a pan over high heat. Bring to a boil then pour over the pickles, leaving space at the top of each jar to gently tap the jars and release air bubbles. The fill the rest of the way then cover with the lids, screwing them on fairly tight.
~ Let the jars cool then refrigerate and ENJOY crunchy fresh homemade pickles!!!
* These Pickled Bell Peppers aren’t to be missed either! They’re PERFECT for that leftover turkey sandwich;)