What could be worse than making burgers for dinner only to realize that you forgot to buy the pickles? Essentially, pickles work wonders on a plethora of different food items, but buying them all of the time is anything but cost-effective. Thankfully, making your own pickles is incredibly easy and requires only a few ingredients. If the smell of pure vinegar bothers you, though, fear not–you do not have to use it!
Pickles without Vinegar
Makes four one-quart jars in forty minutes:
- 2/3 of a cup of pickling salt.
- Thirty or more small cucumbers.
- Four large heads of Crown dill.
- Twelve dried red chili peppers, if you choose.
- Eight or less black currant leaves cut into silver dollars.
- At least eight cloves of garlic.
- 1/4 of a head of cabbage cut into two-inch pieces.
Begin the process by sterilizing the jars; wash them thoroughly with hot water and soap, and then pat them dry. Fill a pot with water about halfway, add the jars, and bring the water to a boil. Using tongs, carefully remove the jars and place them on a clean towel to dry.
Next, begin making the brine for the pickles. Fill a pot halfway with water and add the salt. Bring it to a boil, whisking the entire time in order to dissolve the salt. Allow that to sit.
Take your clean jars and fill them with the remaining ingredients. If you desire, you can make some without the peppers, black currants, or garlic. Fill the jars with the brine, but leave 1/8 of an inch of headspace. As tightly as you can, screw the lids onto the jars. In order for the pickles to ferment, you must let them sit for seven weeks.
In conclusion, making your own food whenever you can is not only a great way to save money each month but is also incredibly good for the health of you and your family. To boot, the tastiest items are often homemade!