Homemade pickles: Video on @bothkitchens How To Make Pickles
- 4–5 small cucumbers (Persian work best)
- 2 cups water
- 2 cups vinegar (white or apple cider vinegar)
- 1 tablespoon salt (non-iodized, like kosher or pickling salt)
- 1 tablespoon sugar (optional, for a slightly sweeter pickle)
- 2–3 garlic cloves, peeled
- 1 teaspoon black peppercorns
- 2 teaspoons mustard seeds (optional)
- Fresh dill sprigs (optional, for flavor)
Directions:
- Prepare the cucumbers:
-Wash them well.
-Cut into chips or spears
- Make the brine:
-In a small pot, combine water, vinegar, salt, and sugar.
-Bring to a boil until salt and sugar dissolve.
-Let cool slightly.
- Pack the jars:
-In clean glass jars, add garlic, peppercorns, mustard seeds, and dill.
-Pack in the cucumbers tightly but without crushing them.
- Add the brine:
-Pour the warm brine over the cucumbers, making sure they’re fully covered.
-Leave about ½ inch of headspace at the top of the jar.
- Seal and refrigerate:
-Close the jars with lids.
-Let them sit in the refrigerator until cool
