Homemade Pickles
Serves 1
Directions
- 1Heat distilled white vinegar, sugar, and salt in a pot.
- 2Bring the liquid to a simmer.
- 3Stuff a mason jar full of whatever you are pickling (red onions, jalapeños, or cucumbers).
- 4Add flavorings: for general pickles, add 1 teaspoon each of allspice and black peppercorns.
- 5For pickled jalapeños, slice them thin, tuck in some cloves of garlic, and add 1 teaspoon of whole cumin seeds.
- 6For dill pickles, cut English cucumbers into slices or spears, tuck in some garlic cloves, add fresh dill (or dried), and 1 teaspoon of black peppercorns.
- 7Take the pickling liquid and fill the jar all the way to the top.
- 8Pop the lid on the jar.
- 9Once the pickles are cool, store them in the fridge for about a month.
Ingredients
- 1.5 cups distilled white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon allspice
- 1 teaspoon black peppercorns
- jalapeños, sliced thin
- cloves of garlic
- 1 teaspoon whole cumin seeds
- English cucumbers, sliced or as spears
- fresh dill
- 1 teaspoon black peppercorns
- water
Equipment
mason jar
Tips
- You can use half water and half vinegar for a less strong pickle flavor.
- Store in the fridge for about a month once cool.
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