Have you ever wondered how to make pickles? I have always wanted to! That zippy flavor makes it a perfect little snack for any occasion….the kind of snack that makes me incredibly giddy at any party with a buffet (it’s the small things in life for me), as well as olives of any size or color but that’s a different post. I love pickles, our kids love pickles, my sister and I fight over pickles at get-togethers, and I just found out over the weekend that my grandfather actually loved to make pickles so much that he created his own label to hand out to friends! That *must* be where my love of the delicious dill derived from…that and my OCD tendencies!
I am a fanatic when it comes to being a crazy little creator. I can’t say I am very good at it, but I love to make stuff and come up with new “this is going to make us millionaires” kind of ideas. So due to half our grocery bill being spent on pickles every week (and so you know, dh says I exaggerate. If this is true then that means I spend $60 week on pickles. You decide). Anyway – I wanted to see if I could make some homemade pickles! After all, they are made from cucumbers, so they must be healthy.
And that they are! I was happily surprised to learn exactly how pickles are made and especially thrilled that they have many beneficial ingredients as well. If you like pickles, you must try this at home! Pickles can enhance any meal, can be a refreshing snack on a hot summer day and can even be packed into a school lunch with ease. They not only have health benefits, but they are cheap to make as well…and Easy!!!! (and I mean…oh my gosh why did I not do this sooner EASY)!!!
(We added spicy red peppers to ours too!)
Some of the ingredients and their benefits:
1. Cucumbers: high in vitamins C and A, potassium, manganese, folate, dietary fiber and magnesium and contain the mineral molybdenum and mineral silica.
2. Vinegar: contains a host of vitamins, beta-carotene, pectin and vital minerals such as potassium, sodium, magnesium, calcium, phosphorous, chlorine, sulphur, iron, and fluorine and has been said to aid in weight loss, detoxification and might just help fight cancer!
3. Garlic: contains antioxidants as well as phosphorus, calcium, manganese, iron, copper, potassium and enzymes. It’s also high in the necessary vitamins A, B1, B2, B6, B12, C, D and E.
4. Dill: contains antibacterial properties that aid in digestion and bacterial overgrowth, calcium, fiber, minerals manganese, iron and magnesium.
INGREDIENTS
3 1/2 pounds pickling cucumbers or other small cucumbers, cut into quarters or eighths (about 12 cups)
1 tablespoon pickling spice
12-24 sprigs fresh dill
3-6 whole large cloves garlic, sliced
3 cups distilled white vinegar or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar
PREPARATION
Divide cucumber spears among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice to each jar. Divide the dill sprigs and garlic slices among the jars.
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Cover and refrigerate for up to 1 month.
Oh, we have big pickle lovers in our house…..I just might have to try this! You never said, though, how did yours come out?
Yummy!!! We love them and I am now working on bread and butter pickles! They should be ready later today….so I will let you know on it. Yay! By the way – I used AC vinegar and balsamic bc I was out of the white. They were really good but I cant wait to try just plain AC vinegar!
That sounds good and easy. I didn’t know about all those good facts. I may try pickling some day.
Thanks for stopping by my blog and leaving a nice comment it’s nice to know others are out there with similiar allergy dilemna.
I made these last night. I can’t wait to try them! I did however put crushed red chilis into the jar as well. I used plain white vinegar. What flavor difference does using apple cider make? Is it distinguishable? Are they slightly sweeter? Excited!
Yay! You will have to let me know what you think! I can’t really explain the difference in the vinegars – subtle yet noticeable. They are both good in my opinion, but you will have to let me know what YOU think!! I’m excited for ya!