I remember being disappointed when looking at the ingredients list of the store-bought pickles I was regularly getting. I don’t even remember the brand name to be honest, but I remember that the list seemed longer than it should be for something that in my mind seemed like it should be relatively easy to make.
My husband grew cucumbers in his garden this year, and he was anxious to experiment with making his own pickles with a batch of smaller cucumbers he had picked. So, I can’t take credit for the recipe or for making them, only eating them :). They have a nice “bite” to them (i.e. they are definitely not sweet!). We both enjoyed having them while the plants kept producing, but if you have access to smaller cucumbers, you could make these to have year-round.
- Cucumbers (enough to fill a 1 quart jar)
- 2 cups filtered water
- 1 tablespoon sea salt
- 2 cloves garlic
- 2 sprigs dill
- 1/2 teaspoon coriander
- 1/4 teaspoon dried mustard
- 1/4 teaspoon whole peppercorns
- 1/8 teaspoon crushed red peppers
- 6 raspberry leaves (ours were taken from our plant outside, these are to help keep the pickles crisp)
Stuff cucumbers (sliced or unsliced, depending on their size) into 1 quart mason jar. Add all seasonings and raspberry leaves, then add the water. Allow to sit on your kitchen counter for 4 days (fermentation process), then store in the refrigerator. I am told that these should last ~1 month in the refrigerator, but ours were always gone way sooner than that! 🙂