Home Made Pickles Recipe

I love this recipe for its simplicity and the satisfaction of transforming fresh cucumbers into crunchy, tangy pickles with just a few ingredients. Plus, there’s something incredibly rewarding about having a homemade jar of zesty goodness that spices up any meal or snack with a burst of flavor!

Maryam Tsimerman’s pickle recipe yields a deliciously crunchy product. She uses fresh cucumbers, sliced thin, and lets them soak in a brine solution of distilled white vinegar, along with a touch of sugar and a mix of spices.

Celery seeds, dill, black pepper, and mustard seeds form the flavorful backbone of the recipe. Pounded garlic and red pepper flakes (for heat) round out the blend of flavors that make her pickles so memorable.

Ingredients

Cucumbers: Packed with vitamins, low in calories, and rich in hydration and crunch.

White Vinegar: Vital for tanginess, serves as a preservative, and contributes sour flavor.

Garlic: Delivers aromatic richness, an abundance of antioxidants, and depth of flavor that boosts the complexity of any dish.

Kosher salt: Makes flavor better, super important for stopping food from spoiling, manages fermentation.

Dill Seeds: A time-honored pickling spice, they add a wonderfully earthy note to the brine, as well as aiding digestion and complementing the flavors.

Ingredient Quantities

– 2 cups fresh cucumbers, sliced into rounds or spears
– 1 cup white vinegar
– 1 cup water
– 1 tablespoon kosher salt
– 1 tablespoon sugar
– 2 cloves garlic, peeled and smashed
– 1 teaspoon dill seeds or a few sprigs of fresh dill
– 1 teaspoon black peppercorns
– 1 teaspoon mustard seeds
– 1/2 teaspoon red pepper flakes (optional for heat)

Instructions

1. Begin by washing the newly harvested cucumbers well in cold water. Cut them into rounds or spears, as you like.

2. In a medium-sized pot, mix together the white vinegar, water, kosher salt, and sugar. Place the pot on the stove and turn the burner to medium. Stir the mixture occasionally as it heats up. Once it reaches a temperature where it is no longer cold to the touch, keep stirring and let it heat until you see the sugar and salt completely disappear. Once the mixture is clear (which should happen quite fast), take the pot off the burner and let it cool down to room temperature.

3. In a sterilized jar, clean and tidy, put in the smashed garlic, cloves of, dill seeds (or fresh dill), the black peppercorns, the mustard seeds, and (if you’re using it) red pepper flakes, to.

4. Tightly pack the sliced cucumbers into the jar, and leave a little space at the top.

5. Ensure that the cucumbers are completely submerged in the liquid by pouring the somewhat cooled vinegar mixture over them in the jar.

6. Gently tap the jar counter to remove any air bubbles, then check to see if the cucumbers are perfectly submerged. If not, adjust and rearrange the cucumbers until they are submerged and the jar is filled to just under the rim.

7. Screw a lid onto the jar and ensure it is tight. Let the jar cool until it reaches room temperature.

8. After the jar has cooled, store it in the refrigerator. Let the pickles steep for a minimum of 24 hours to develop their flavor, although they will be tastier after a day or two.

9. The pickles are ready to eat after they have been marinated. Store them in the fridge, and eat them up within 1-2 months, for peak flavor.

10. Offer your homemade pickles as a crispy, zesty snack, or serve them with your sandwiches and burgers for that extra zing and crunch.

Equipment Needed

1. Cutting board
2. Knife
3. Medium-sized pot
4. Measuring cups
5. Measuring spoons
6. Stirring spoon
7. Stove
8. Sterilized jar with lid
9. Optional: Jar funnel
10. Cooling rack or heat-resistant surface
11. Refrigerator

FAQ

• Can I use different types of vinegar?Certainly, you have the option to play around with various vinegars, such as apple cider vinegar or rice vinegar, to achieve a different flavor profile.
• How long do the pickles need to sit before they’re ready to eat?In general, allowing them to rest in the refrigerator for a minimum of 24 hours is ideal so they can soak in the taste. However, they only get better in flavor the longer they sit, and taste best after several days.
• Can I use dried dill instead of fresh?If fresh dill isn’t available, then yes, use about 1/2 teaspoon of dried dill as a substitute.
• What type of cucumbers are best for pickling?Cucumbers meant for pickling—often called Kirby cucumbers—are perfect because of their size and texture, but you can also use ordinary cucumbers.
• Is it necessary to add sugar?Not obligatory but it offers a hint of sweetness that counteracts the vinegar’s tartness.
• How long do these pickles last in the fridge?If they are kept in an airtight container, these pickles can last around 2 to 3 weeks in the refrigerator.
• Can I add other spices or herbs?Certainly! You can try flavors like bay leaves, coriander seeds, or sliced onions.

Substitutions and Variations

Vinegar:
Swap out for apple cider vinegar or rice vinegar for a different flavor profile.
Sugar:
Use a natural sweetener alternative, such as honey or agave syrup, for adding sweetness to your foods and drinks.
Dill:
Substitute dill seeds or fresh dill for celery seeds to bring a slightly different herbal note to your dish.
Black peppercorns:
You can use coriander seeds if you want a milder, more citrus-flavored substitute.
Red pepper flakes:
Fresh sliced jalapeños or a dash of cayenne pepper will add heat.

Pro Tips

1. For an extra burst of flavor, consider adding a few slices of fresh onion to the jar before pouring in the vinegar mixture. This will infuse your pickles with a subtle, savory sweetness that complements the other spices.

2. To ensure even pickling, gently rotate or shake the jar every 12 hours during the first day of storage to redistribute the brine and spices. This helps the flavors penetrate the cucumbers uniformly.

3. Try experimenting with different types of vinegar, such as apple cider or rice vinegar, for a unique twist on the traditional flavor. Apple cider vinegar adds a slightly fruity note, while rice vinegar offers a mild, sweet profile.

4. Before placing the cucumbers in the jar, sprinkle a pinch of turmeric over them. This won’t significantly change the taste, but it will give your pickles a vibrant yellow color that looks enticing and appetizing.

5. If you prefer a sweeter pickle, slightly increase the amount of sugar to taste. Alternatively, if you enjoy a tangier flavor, reduce the sugar and increase the vinegar slightly for a sharper bite.