DIY Pickles
Step by step picture instructions:
CHOOSE YOUR CUCUMBERS
Pickling cucumbers are the best for making pickles, but any cucumbers will work. I use plain old regular cucumbers most of the time because I can get them easier. I will say that regular cucumbers have more seeds and sometimes don’t get as crunchy as the pickling cucumbers. Mini cucumbers are also great for pickles!
Pickling cucumbers are the best for making pickles, but any cucumbers will work. I use plain old regular cucumbers most of the time because I can get them easier. I will say that regular cucumbers have more seeds and sometimes don’t get as crunchy as the pickling cucumbers. Mini cucumbers are also great for pickles!
CUT YOUR CUCUMBERS INTO YOUR DESIRED SIZE
You can leave the cucumbers whole, but they take longer to ferment. You can cut them in halves or in spears or even cut them in coins. The smaller you cut them, the shorter the fermentation process.
You can leave the cucumbers whole, but they take longer to ferment. You can cut them in halves or in spears or even cut them in coins. The smaller you cut them, the shorter the fermentation process.
PUT THEM IN YOUR JAR
The recipe calls for a 1 quart jar. You can use any size jar, though! Pack your cucumbers in tight! I can usually pack 1 to 1 1/2 regular large cucumbers in one quart sized jar.
The recipe calls for a 1 quart jar. You can use any size jar, though! Pack your cucumbers in tight! I can usually pack 1 to 1 1/2 regular large cucumbers in one quart sized jar.
MEASURE YOUR SPICES
Some tips on spices: The flowered dill heads taste the best, but use what you can find. I only had the sprigs of dill this time so that’s what I used. I also ran out of coriander seeds, so ground coriander it is this time around! Get creative with your spices if you are feeling brave. Want your pickles extra hot? Add some more red pepper flakes. Want them super garlicy? Add some more garlic. Have fun with creating your own homemade pickle creations!
Some tips on spices: The flowered dill heads taste the best, but use what you can find. I only had the sprigs of dill this time so that’s what I used. I also ran out of coriander seeds, so ground coriander it is this time around! Get creative with your spices if you are feeling brave. Want your pickles extra hot? Add some more red pepper flakes. Want them super garlicy? Add some more garlic. Have fun with creating your own homemade pickle creations!
ADD THE SPICES IN YOUR JAR
Once you figure out your spices, add them right on top of the cucumbers.
Once you figure out your spices, add them right on top of the cucumbers.
MIX YOUR WATER AND SALT AND ADD IT TO YOUR JAR
You will need 2 cups of water and 1 tablespoon of sea salt for every quart. If your jar is bigger, just make another 2 cups water/1 T sea salt mix and add it to your jar. You want to completely cover the cucumbers but make sure to leave a one inch head space so the gases can release in the fermentation process. Your cucumbers MUST be submerged at all times during the fermentation process. If they are not staying down in the brine, you will need to “weigh” them down. If this happens, I like to use a cut onion to weigh them down. The onion gives great flavor and does a really good job of keeping everything submerged in the water. You may also use a clean rock. Once the pickles are submerged in the brine, put the lid on the jar and leave it on your counter. If you see a white film or mold develop on top, open the jar and skim it off. This is harmless (it’s just yeast!), but it can impact the flavor of the pickles so skim it off as soon as you can if you see it.
You will need 2 cups of water and 1 tablespoon of sea salt for every quart. If your jar is bigger, just make another 2 cups water/1 T sea salt mix and add it to your jar. You want to completely cover the cucumbers but make sure to leave a one inch head space so the gases can release in the fermentation process. Your cucumbers MUST be submerged at all times during the fermentation process. If they are not staying down in the brine, you will need to “weigh” them down. If this happens, I like to use a cut onion to weigh them down. The onion gives great flavor and does a really good job of keeping everything submerged in the water. You may also use a clean rock. Once the pickles are submerged in the brine, put the lid on the jar and leave it on your counter. If you see a white film or mold develop on top, open the jar and skim it off. This is harmless (it’s just yeast!), but it can impact the flavor of the pickles so skim it off as soon as you can if you see it.
TEST YOUR PICKLES
On day 3, open your jar and taste test a pickle. If it tastes great and is crunchy, then it’s done and you need to put the jar in the fridge. If the pickles aren’t ready, put the lid back on and try again the next day. Keep testing the pickles everyday until they taste great to you – this takes between 3 and 7 days. If your house is warm, they will be ready on the lower end of the spectrum. If your house is cool, they will take longer.
Also, once they are to your liking, make sure to put them in the fridge right away so the fermentation process halts. Remember you want your pickles to taste great and still be crunchy. If you leave them out on the counter for too long, the pickles will get soggy and limp – and no one likes a limp pickle
Once the pickles are in the fridge, there is no need to keep them
submerged in the water. They will keep for 6 months in the fridge. Enjoy
your homemade pickles!
check out her site at:http://www.primallyinspired.com/ridiculously-easy-homemade-dill-pickles/
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