I'm In A Pickle! (Photos)

This was my first try, ever, at making pickles. Honestly, you can use almost any veggies to make pickles. The real trick is the pickling liquid. Getting that right is the key to great pickles. Mine were ok, but a bit too much oregano. It's a really powerful herb.





My second try was a hit! When Peto (my husband) says that something tastes "perfect", it's the one. I adjusted the vinegar, sugar and herbs. This photo is before the pickling liquid was added.





This photo is when they are officially pickles!






I'm In A Pickle!

6 cups water
4 cups mild white vinegar
3 tablespoons coarse white salt (kosher, if available)
4 tablespoons sugar
Veggies, cut if needed, scrubbed
2 red chilies, roughed (optional)
8 cloves garlic, peeled
2 tablespoons mixed peppercorns
4 bay leaves
1 large bunch of dill, washed
2 sprigs oregano, washed

1. In a large pot, bring water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the vinegar.

2. Prepare jars by running them through the dishwasher or filling them with boiling water, then dumping it out.

3. Pack the veggies vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, and herbs amongst them.

4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days.

5. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.

Try different herbs and spices for your pickles. Adjust the ingredients to your liking. Pickles are delicious along with lots of different dishes, not just next to a sandwich!

Go, eat!!




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