Pickles hold a special place in our hearts. The simple treatment of pickling has infiltrated nearly every genre of food, from dill slices on sandwiches and burgers to pickled radishes as a garnish on a 5-star restaurant’s plates. No matter the use, pickles can always add some extra flavor (and color!) to a meal, so while we’re safe at home and have some spare time, we’re stocking up. We love pickles.
Some may disagree, but how could you? There are so many variations you can throw in! You can pickle just about anything, from carrots to garlic cloves to hard-boiled eggs. If you aren’t a fan of bread and butter pickles, spice it up! Add in some of your favorite hot peppers and substitute the sugar for a little honey. Or go to town with your spice mixture, use all your favorites. The beauty of making pickles at home is that you get to call all the shots.
One of the main things to note is that having a nice, well-sealed jar is important. Pickle brine works it’s best in glass. If you don’t have a mason jar ready at home, you can recycle a glass jar that used to hold marinara sauce or even your last store-bought pickle jar. Once you have all the basic materials, you’ll be set to begin your pickling journey.
This bread and butter pickle recipe below is a great place to start. Once you get the hang of pickle making, start experimenting! We’d love to see your finished product in our Safe at Home Facebook Group.
Ingredients:
- 2-3 pickling cucumbers, sliced 1/4-inch
- 1 tbsp kosher salt
- 1/2 large yellow onion sliced
- 1 cup white vinegar
- 1 cup granulated sugar
- sprinkle of ground cloves
- sprinkle of mustard seeds
- sprinkle of celery seed
- sprinkle of turmeric
- 16.9 oz resealable jar
Instructions:
- Combine sliced cucumbers, salt and onion. Stir until salt is evenly distributed. Cover cucumber mixture with a clean kitchen towel and secure with a rubber band. Place a few inches of ice on top of the towel, and allow to sit for 3-4 hours in a cool place.
- Drain and set aside. Make a brine by bringing vinegar, sugar, cloves, mustard seed, celery seed, and turmeric to a boil in a large pot over high heat.
- Place cucumbers and onions in jar. Carefully ladle the very hot brine into the jar. Allow to cool on tabletop for 24 hours. Then place in refrigerator. Enjoy immediately or up to 2 months later.
