I’m a member of Generation Y (or is it X) really, I’m on the marketing cusp, so who knows what generation I’m apart of, I know I’m apart of the instant gratification generation, but what American isn’t?
There are only a couple things that I feel, once I make them, they should be done, right away so I can enjoy them, or give them away to be enjoyed. Pickles are one of those things.
I know, I know that most pickles take awhile to well, pickle.
BUT FEAR NOT. I have found a pretty fantastic way for your to make your pickles and eat them too.
I tried these 2 ways, one is a little sweeter than the other, but both can be eaten after less than 24 hours of ‘pickling’.
This is what you’ll need;
2 unwaxed cucumbers
2 cups vinegar (I used white for my first batch and apple cider for my second)
2 cups water
2 tbsp coarse kosher salt
1 head of garlic, all cloves peeled
1 handful for fresh dill
1 sanitized large mason jar
Can you believe that’s all you need to make pickles??? Neither did I, freaking amazing.
It’s really, really simple.
First, peel all of you garlic (a pain in the butt, because you don’t want to smash the garlic, or it’ll go all green in the vinegar mixture as it sits over time. Plus I like pickled garlic, so try to keep it whole. Put all of these in the bottom of your sanitized mason jar.
Next, wash your dill and place a large handful (I bought mine at a farm stand, it was about 1/2 the bunch), not chopped, but without the stems, on top of the garlic.
Next, slice your cucumbers in rounds (or spears) and place on top of the dill.
Now in a saucepan, add your water, vinegar and salt and let it come to a rolling boil. Simmer for 3-5 minutes, salt should be incorporated into the liquid. Turn off heat. Let cool for 5 minutes. Pour liquid over cucumbers. Let sit on counter (I covered mine with a clean dish towel) until it cools. Seal and either put in the cabinet until later OR, do as I do, and put in the fridge because you KNOW you are opening these for breakfast.
Which is what I did. FANTASTIC. I didn’t need pickling spices (although you could, the juniper would give it a beautiful flavor-I just happened upon these gorgeous pickles and dill at the farm stand…it was kismet) and the pickles were made at 10 at night and ready at 8 for me to eat. They just get better the longer they sit.
Best part, Z and I made round 2 with cider vinegar. They were easy to make with her, she had a blast and there isn’t that much stove time if you don’t want to have your child work over a hot surface.