Homemade Pickles – Three Ways

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Pickles are the bomb dot com backslash delicious. But, as you know, we are all about things not only organic but locally made and grown. We have had a hard time finding local pickles that are easy for us to obtain and are also made with organic ingredients. When we ended our juice cleanse early, we had an abundance of cucumbers. We love us some cucumber water, but why use all of that delicious potential on DIY spa water when we ourselves can make mouthwatering, organic, local pickles? (That was rhetorical.)

We will be breaking this post up into three ingredient sections (as we made three different pickles): classic dill, spicy herb, and bread ‘n butter. The instructions will be at the end, as writing out the identical pickling process three times might be a tad redundant. Let the pickle chips fly!

We used five ’round about medium sized local organic cucumbers from the farmers market.

CLASSIC DILL

Because you just gotta.

INGREDIENTS

  • 1/2 cup H20
  • 1/4 cup + 2 tablespoons of distilled white vinegar
  • 1/8 cup apple cider vinegar
  • 1 1/2 teaspoons dill
  • 1 teaspoon whole peppercorns
  • 1 teaspoon coriander seeds
  • 1 tablespoon kosher or sea salt
  • 1/4 teaspoon mustard seeds or powder

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SPICY HERB

The Cooper Wives love a little spice.

INGREDIENTS

  • 1/2 cup H20
  • 1/2 cup distilled white vinegar
  • 1 jalapeño, minced
  • 1 tablespoon herbs de provence (or other dried/fresh herbs)
  • 1 teaspoon whole peppercorns
  • 1 teaspoon coriander seed
  • 1 tablespoon kosher or sea salt

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BREAD ‘N BUTTER

And we love a little sweet. We love a lot of sweet, so we made double of these babies.

INGREDIENTS

  • 1 cup H20
  • 2/3 cup distilled white vinegar
  • 1/3 cup apple cider vinegar
  • 1/4 to 1/3 cup cane sugar (depending on how sweet you like your sweet pickles)
  • 2 tablespoons dark brown sugar
  • 1/2 tablespoon kosher or sea salt
  • 1/2 teaspoon mustard seeds or powder
  • 1/4 teaspoon smoked paprika

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INSTRUCTIONS

1. Wash and slice the cucumbers into what will become pickle chips. Fill clean glass jars almost to the brim with the cucumber slices. Keep nearby. (If you are making multiple different flavored batches as we did, it is helpful to label the jars beforehand.)

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2. Mix water, vinegar(s), herbs, spices, frog legs, eye of a newt, or whatever else may please you in a small sauce pan.

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3. Over high heat, bring to a boil and stir. Let boil for one to two minutes. Once you are satisfied watching the bubbles, very carefully pour the mixture into one of the cucumber filled jars. Unless you are feeling frisky, one mixture per jar, please.

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4. After you have repeated and finished steps 2 and 3 as necessary, leave jars uncovered on the countertop and allow them to cool to room temperature.

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5. Once the jars are done chilling out, screw on their respective lids and stick them in the fridge for a little longer chill time. Within 24 hours, you can enjoy your hard pickling work. But, like many things in life, homemade pickles only get better with age.

Let us know what you put your pickles on! Bisous!

L&M

 

 

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