If you’re looking for a super delicious, easy-to-make and all-natural homemade pickles recipe, look no further. I came across this recipe by A Spicy Perspective the other day and figured I’d give it a shot, seeing that I am a pickle addict.
I stopped buying pickles from the supermarket a few years ago when I realized that most generic pickle brands were packed with preservatives such as potassium sorbate and/or ingredients such as natural flavors and Polysorbate 80, a synthetic compound used as an emulsifier or defoamer in foods (yeah, no thanks!). As a result, I tried find more natural alternatives. Unfortunately, most of the all-natural and organic pickle brands on the market today are pricey (up to $16 depending on the brand). Not really how I’d like to spend my $16 if I am being honest.
So, figured I’d get my hands dirty and learn to make pickles myself. And guys, I am happy to report that not only were these homemade pickles super easy to make but they’re delicious! Crunchy, spicy, and packed with flavor! Not to mention cost-effective and way more sustainable than store bought, i.e. no plastic packaging.
Homemade Pickles Recipe
(recipe courtesy of A Spicy Perspective)
Here’s what you’ll need:
- 3 pickling cucumbers, each about 4 inches in length, sliced evenly
- 1/4 cup Vidalia onion, sliced
- 3-5 sprigs fresh dill weed
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 cloves garlic, smashed
- 1 1/2 teaspoons pickling salt, or kosher salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon whole yellow mustard seeds
- Pinch of crushed red pepper flakes
- While you’re getting your ingredients ready, boil your pickling jars in a large pot of water on the stove top. This will ensure your jars are clean.
- Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
- In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
- Cool the brine down to warm and fill the jar so everything is covered with brine.
- Close the lid tightly and refrigerate for 24 hours before eating. (Note: These pickles can last in your fridge for a few weeks.)
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