|Nutritional Guidelines (per serving)|
|Servings: 1 jar (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pickles are more than just the dubbed pregnancy craving. Pickles are also delicious crunchy nuggets that can be a pleasant surprise for any potato salad, homemade sub sandwich, or straight up by itself. Have you ever thought about how many tasty pickle flavors are out there? Flavors like the bitter traditional dill, or sweet bread and butter pickles, but now there are even Thai Chile pickles and otherwise spicy variations.
If you have ever bit into a mushy, unsatisfying pickle, I encourage you to take the leap of faith and try pickling your own at home. You can combine ingredients that fit your palate and feel at ease knowing that there are no mystery ingredients or preservatives in your mix.
As you will see here, I like the use of English Cucumbers. They are smaller and more narrow than the regular cucumbers that we are used to. English cucumbers are generally viewed as being less bitter than the regular cucumbers as well as being known for having no seeds. Someone there are seeds, but much less than the traditional kind.
While you have fun mixing, blending, and infusing, you will also be created a one-of-a-kind snack that can also be a heartfelt gift to a friend, family member, or neighbor. Feel free to use the recipe below as a guideline. Other pickling spice variations include things such as red pepper flakes, dill seeds, and many others.
- 5 English cucumbers
- For the Pickle Brine:
- 2 cups water
- 1 cup distilled white vinegar (or other of your choice)
- 1 tablespoon kosher salt
- 1 tablespoons ginger (dry, slices)
- 1 tablespoon yellow mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon cloves
- 1 tablespoon mace blades
- 1 tablespoon coriander seeds
- 2 teaspoons sugar
Start by placing all brine ingredients into a medium saucepan on medium-high heat. Allow the ingredients to come to a boil.
In the meantime, wash and prep the English cucumbers. Cut cucumbers into halves (or quarters, or cut of your choice) and place in a jar or glass container (that has a lid).
When the ingredients in the saucepan have come to a boil, remove from heat and strain out the whole spices. This will leave the infused vinegar mixture.
Pour mixture into the jar allowing to fill to the top. Lid the jar and place in the refrigerator. Allow to cool for several hours or for best results, overnight. This allows the infused vinegar to soak into the cucumbers, pickling them to perfection!
One the pickles are cooled, take off the lid and enjoy those homemade creations!
STORAGE: Keep pickles stored in the glass container with lid on for several weeks.
**For long-term pickles, use a traditional canning process and sterilize the jars in hot water before use. Canned pickles will last for up to a year in the pantry.